“Bagna Càuda.” Garlic And Anchovy Dip From Piedmont Italy. ©

For our garlic and anchovy fans!!!

This is an all time favourite from days gone by, when we used to make it for many memorable ‘Retsina’ parties, under the stars!

It comes from the Piedmont district of Italy and it is a hot dip, ideally served in a pottery fondu pot.

The anchovies blend perfectly with the garlic and the saltiness is reduced by the addition of a little Greek thick Yogurt. It goes perfectly with a glass of wine and hot crusty bread.

For Henry and all those that remember the parties in the 60’s and 70’s and this summer!

Easy

4-6 Persons

Ingredients

50 g tin of anchovies

50 g unsalted butter

50 ml olive oil ( optional )

1 tbs Greek thick Fage Yogurt

1 head of garlic (8-10 Cloves )

Crusty Village Bread cut into cubes

Method

1. Peel and finely chop garlic with sharp knife. Don’t use garlic  press as the final effects wants to be a little crunchy. Also do not add any salt when chopping the garlic, because the anchovies are already very salty.

2. Chop anchovies into a smooth paste and place in sauce pan along with the other ingredients, except for the yogurt.

3. Stew your ingredients very gently for 5 mins.

4. Remove from heat and allow to cool a little.

5. Add yogurt and mix into a smooth  dip.

6. Serve with small cubes of fresh crusty bread and plenty of wine!

*** For those nervous about the quantity of garlic, don’t worry, because the combination of the garlic and anchovies along with the fact that they have been gently stewed for five minutes, produces a delicious result!

Gather together your ingredients.

Open anchovies. Some tins come with capers. For this recipe I personally remove them, but I am sure they could also be good if added.

Remove capers.

Separate the cloves of garlic.

Garlic, wonderful garlic!

Give each clove of garlic a sharp tap with the heel of your knife. This releases the skin from the flesh and makes it easier to peel.

Peel the garlic cloves.

A heady combination!

Chop anchovies finely. No need to remove the small bones.

Chop the garlic very finely. Do not use a garlic press as you want the end result to be crunchy.

Also do not add salt to aid in the chopping, because the anchovies are already very salty.

Place ingredients in small saucepan and gently stew for five minutes.

Remove from heat and after five minutes, add a table spoon of yogurt and mix thoroughly.

Mix in the yogurt well until it emulsifies.

Decorate with a sprig of parsley, mint or rosemary.

Final result:  “Bagna Cauda.”