½cupwell packed, drained anchovies in oil(approx 150g, drained)
Place the oil and garlic into a cold pan and place over a gentle flame to allow the garlic to soften but not colour, it should take 10 or 15 minutes.
Add the anchovies.
Allow the anchovies to melt and meld into the sauce, all the while over low heat.
Add the butter and continue cooking over a gentle flame.
Serve with vegetables and plenty of crusty bread to mop the oily, savory sauce.
In recent years, some cooks have started to add a splash of cream to this sauce. While not authentic, many claim it lightens the sauce, makes it more digestible and not as potent. I don't add cream but you may like it.Also, the quantity of garlic can be adjusted to suit your tastes. In recent years, some cooks have been soaking or simmering the garlic in milk to reduce the potency. My family enjoys the potency but this is an option.
How to serve
In the Piedmontese dialect, bagna càuda translates to "hot bath". A terracotta fujot, warmed with a candle underneath, is the traditional serving vessel. But a fondue pot in the centre of the table is a perfect substitute. An electric frypan can also be used.This sauce is always served hot with vegetables and crusty bread for dipping. Choose seasonal vegetables such as cauliflower, carrot, fennel, cabbage, celery and sweet peppers (capsicum). Slice into small pieces that are good for scooping up all the goodness. If you prefer, steam vegetables lightly.Arrange vegetables on platters and bread in baskets. Place the hot sauce in the fujot or fondue pot and gather your friends and family around the table. Each diner dips in or do as we do, provide individual bowls for your guests. Pour out the red wine and enjoy!