Wise to the Word: Bagna cauda

Bagna cauda (BAHN yah KOW dah)

The name of this garlicky sauce comes from bagno caldo, Italian for "hot bath." It is an ideal dunk for raw or grilled vegetables, bread, even shrimp. This warm dip is made from butter, olive oil, anchovies and garlic. In Northern Italy, they sometimes add heavy cream.

Serve bagna cauda as an appetizer dip with cauliflower, endive, bell peppers, zucchini, pea pods, and crusty bread.

BAGNA CAUDA

4 tablespoons butter

3/4 cup extra virgin olive oil

4 large garlic cloves, minces

2-ounce can flat anchovy fillets, drained and chopped

Dash of pepper, optional

Pinch of chili flakes, optional

In small pot, melt butter in olive oil over medium-low heat. Stir in garlic, anchovies and salt and cook until garlic is fragrant and anchovies dissolve, about 4-5 minutes. Transfer to fondue pot or small chafing dish and serve warm, not hot. Serves 6.

From "365 Snacks, Hors D'oeuvres & Appetizers"