Bagna Càuda | Italian Garlic Dip
On paper, this garlic and anchovy dip seems like it would taste rather harsh taste but, in fact, it ends up having a deep, mellow flavor that's quite addicting! Originating in Piedmont, this dish has an unusually long history and tradition behind it.
Watch the Pasta Grammar video where we make this recipe here:
For this recipe, you will need:
- 1 1/2 heads of garlic
- 1 1/2 cups extra virgin olive oil
- 1 jar flat fillet anchovies (most are about 4-5oz), drained
Begin by prepping the garlic. Peel each clove and slice in half, directly through the center. In each half you will find a slightly discolored "core" which should be removed with the tip of a paring knife. This step is very important as the core holds the harsher garlic flavors which would make the dip quite pungent, to say the least!
Once all of the garlic has been cored, thinly slice it and add into a small saucepan, along with the olive oil and anchovies.
Heat on the stovetop with a very low temperature. The oil should simmer slightly but you don't want it so hot that the garlic fries. Allow to cook until the garlic can be easily mashed into a pulp with a fork. This can take anywhere from 60 to 90 minutes.
Spoon the garlicky pulp into a dish to serve, along with a healthy dose of the excess oil. Serve with your favorite dipping vegetables. Leftovers can be saved and reheated later, or even used as a pasta sauce!