Bagna Cauda with Vegetables
Appetizers • Italian
Description
Bagna cauda literally translates to 'hot bath.' It is a warm, thick Piedmontese sauce that can be served as a standalone appetizer, as well as with pasta or raw vegetables.
Ingredients
- Sweet Pepper 8 pieces
- Olive Oil 5 fl oz
- Salted crackers 16 pieces
- Garlic 4 cloves
- Butter 0 oz
- Parsley 0 oz
- Balsamic Vinegar 1 teaspoon
Step-by-Step Guide
Step 1
Place the sweet peppers in an oven preheated to 355°F for twenty to twenty-five minutes, until the skin slightly blisters and chars, but the flesh remains firm.
Step 2
In a saucepan, heat the olive oil, not to boiling, but just warm enough to insert a finger without burning. Sauté the finely chopped garlic in the oil for about ten to fifteen minutes.
Step 3
Mash four salted anchovies, mix them into the warm oil, and squeeze in the juice of a lemon.
Step 4
Fill the roasted peppers, emptied of their insides, with the warm sauce, top with the remaining anchovies soaked in warm water, and sprinkle with parsley. No salt is needed, as the anchovies are already salty. The aroma is fantastic—from the peppers and the sauce, and together it’s simply unimaginable. A little butter can also be added to the bagna cauda, but that’s for purists. You can stick with just olive oil.
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