bagna cauda dressing recipe
We’re back from our adventures in South America, and I must say, we are definitely craving some veggies. While we did have a couple interesting and tasty salads on our travels, in general there was a serious lack of vegetables in our vacation diet. (I’m not counting fried potatoes – these were in plentiful supply).
I’d usually associate the word ‘craving’ with salty fatty foods, like fries for example, but when you’ve been eating mountains of fries and grilled meats for a few weeks, a plate of raw carrots and cauliflower is pretty appealing! (Shocking, I know…)
So here’s a twist on simple veggies and dip – a warm dip which feels a little more appropriate for the chillier weather. And you still get that fresh satisfying raw veggie crunch! I feel healthier just writing about it…ok, here’s Tim with the recipe.
Bagna Cauda Dressing
8 cloves of garlic, whole
2 cups of milk
6 anchovy fillets in oil
1 cup of olive oil
3 tablespoons of white wine vinegar
salt and pepper to taste
Place the garlic, milk and anchovies into a medium sized pan. Bring to a boil and then reduce to a simmer immediately. Make sure you are stirring quite often or you will burn the milk on the bottom of the pot. Simmer the milk for 12 minutes.
Remove from the heat. The acid in the garlic may have split the milk somewhat – don’t worry, you are going to blend it. Take your hand blender and slowly add the oil. You are emulsifying the oil into the milk, so do it slowly. Lastly, add the vinegar and season.
This dressing is amazing as a hot dip – so comforting on a cold day.
ps. We’ll be putting together a few posts about our travel adventures – stay tuned!