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BAGNA CAUDA Anchovy and Garlic Dip

Mail this recipe to a friend!	Literally translated from Piedmontese dialect, it means "warm sauce". The ingredients suggest it is a country recipe, because all the ingredients are garden grown. Even the oil was probably produced on the farm. The exception is anchovies, which were widely used as a substitute for salt. 4 cloves garlic, crushed l 1/2 oz. butter, melted 4 oz. salted anchovies pepper 1 cup olive oil	See Also:      Wine Pairings      Barbera del Monferrato DOC      Cisterna d'Asti DOC      Dolcetto d'Acqui DOC      Freisa d'Asti DOC      Region      Piedmont
	Sauté the crushed garlic and chopped anchovy fillets in the oil. Stir constantly until the anchovies disintegrate. Add butter and mix. Add pepper to taste. This sauce is served in a pot, for everyone to dip the vegetables in, or in individual terracotta bowls. The garlic's flavor becomes somewhat milder if you leave the cloves to soak in milk for a few hours or add a small amount of cream at the last minute. Bagna cauda must be placed on warmers, as it must simmer constantly. It is usually served with cardoons, fennel, peppers, celery and carrots, much like Pinzimonio.

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