Bagna calda, translates into “hot bath," and that is what we are going to make: a hot bath of good olive oil that has been infused with garlic and anchovies. It is sublime, not fishy, and has a fantastic umami flavor to it. The first time I had it was when I did my externship at Rex Il Ristorante in Los Angeles. We served a beautiful roasted pepper with the bagna calda drizzled over the top. I had never tasted anything like it. The sweetness of the pepper, the salt-and-garlic combination of the sauce….it was unforgettable! I have been crazy about this appetizer for years. You can serve it like this a first course or use it as a dip on a platter surrounded by raw and cooked vegetables….or even drizzle on a salad!
In a small saucepan, combine the olive oil, garlic, and anchovies over low heat, stirring until the anchovies are dissolved, about 5 minutes. Be sure to be careful and not burn the garlic.
Remove the pan from then heat and add the cold butter and whisk until combined. Add 4-5 grinds of pepper.
Pour the sauce into a small ramekin and serve warm with vegetables.
Notes
TIPS & TRICKS - Make sure to use good quality olive oil. - The dip can be made ahead and reheated over low heat. - The dip is best severed warm, so use a butter warmer, serve in little dish over candle, or keep in pan and reheat as needed. - This dip is incredible to toss with pasta or use as a topping for crostini. - You can serve it drizzled over vegetables or just roasted peppers as a first course. - Raw cucumbers are also nice with this. Cooked cauliflower, boiled potatoes or a baguette loaf, cut on diagonal are also lovely.