Bagna Cauda is an appetizer that my family has enjoyed for many years. We usually make it a few times around the holidays, but we have made it other times also. Some of you may have tried it before. Some people add other things to the recipe like tuna or sardines. The original recipe does not call for tuna or sardines, and it is better without them added.
Don't be turned away because anchovies are included. You can not see them because they dissolve in the mixture. People that have tried it for the first time can not guess that anchovies are part of the recipe. You will not eat any other appetizer with as much flavor as Bagna Cauda. Its pronounced Bun-ya Caa-da.
Ingredients:
1/4 lb. of butter (not margarine)
1/2 cup of Mazola corn oil. olive oil can be used. If you do use olive oil, use the lighter variety.
1 bulb of garlic (separated into cloves, peeled and thinly sliced) Don't slice it long ways.
2 cans flat fillet of anchovies
Head of cabbage cut into wedges for dipping. Other vegetables can be used, but cabbage is best.
Directions:
Combine oil and garlic in 10 inch skillet. Place over low heat for around a half hour. Until garlic is tender. Do NOT get garlic to hot or you will burn it, and it will be hard and tough. If you burn it just throw it away and start over, because it won't be any good. Very low heat is the key. After garlic is cooked add butter. After butter is melted add the anchovies, break up the anchovies, and stir until anchovies are dissolved. About 10 to 15 min.
To serve set hot skillet in middle of table on hot pad. Surround with cabbage and pieces of Italian bread. Dip cabbage wedges into mixture and eat with bread. After all the garlic is gone you can soak up the rest of mixture with bread. Enjoy.
