Bagna Cauda

1. 1

   Place the anchovies, garlic, and oil in a fondue pot or saucepan.

2. 2

   Place on the stove, turn the heat as low as possible, and cook, stirring constantly, until the anchovies break up, about 10 minutes.

3. 3

   Do not let the garlic brown at all.

4. 4

   Season with savory and pepper and place over the fondue burner or in a preheated earthenware dish.

5. 5

   Taste and add a bit of salt if necessary.

6. 6

   (You can prepare the oil an hour or two ahead to this point; reheat before serving.)

7. 7

   Serve warm, dipping the cold crudites into the olive oil mixture.

* Per serving · 4 servings · Values may vary.

No additional tips available.