Crudite with Bagna Càuda
4 tablespoons butter
2 tablespoons minced garlic
½ ounces jar best quality anchovies available, drained and very finely chopped
1 cup olive oil
juice and zest of 2 lemons
2 tablespoons finely chopped Italian parsley
kosher salt, to taste
For serving:
crunchy bread and your favorite crudite vegetables, for dipping
Melt the butter in a small sauce pot. Add the garlic and cook until fragrant and softened. Add the chopped anchovies, olive oil and lemon zest and juice. Cook over medium-low heat until the anchovies start to break down, about 10 minutes. Stir in the Italian parsley. Season with salt.
Serve warm with your favorite crudite vegetable for dipping and toasted bread.
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