Bagna Cauda (fondue-like dip)
“My grandparents were Italian, and this was their Christmas dinner - probably due to the fact that it was cheap and required little prep time. It has been the Enrietti family Christmas meal for over a century now. It's treasured across generations!”
Ginalle Enrietti
SAE - Experiential
Chicago
What pairs best with this recipe?
Family or friends getting together during the winter! Great comfort food that warms the soul.
What were some of your 2024 obsessions?
“Armchair Expert” and “Acquired” (podcasts), Summer Olympic coverage, Taylor Acorn (music), “Wicked”, and so much more!
8 sticks of unsalted butter
10-15 tins of anchovies
as much garlic as your heart desires... but it should be a lot
For dipping: red bell peppers, sliced Italian bread, mushrooms, shrimp, celery, artichoke leaves... you get the gist.
Over low heat, melt butter, anchovies, and garlic until mixture is combined, should be a golden brown color. Then transfer to hot plate, so you can enjoy in the dining room. If the bagna cauda is bubbling, turn the heat down. I recommend wearing a t-shirt or bib so you don't splatter. If there are leftovers, toss over pasta of your choice!
Feeds 8-10 people
