Red Wine Bagna Cauda with Crudites
Recipe from Food & Wine

This garnet sauce is Chris Cosentino's take on the classic Piedmontese anchovy-and-olive-oil dip, enriched here with red wine. Italian for "hot bath," bagna cauda is served warm with crudites. This version, with both oil-packed and marinated anchovies, doubles as a terrific sauce for grilled meat.


Red Wine Bagna Cauda with Crudites
Cedric Angeles

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Servings: makes about 3 cups
Prep Time: 20 mins
Total Time: 35 mins
Related Categories: Anchovies, Appetizers, Dips and Spreads, Italian Appetizers, Vegetable Appetizers
 
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Ingredients
  • 1  750-milliliter
    bottle dry red wine, such as Nebbiolo
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  • 1/4  cup
    marinated white anchovy fillets, drained and chopped
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  • 4 
    oil-packed anchovy fillets, drained and chopped
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  • 3 
    garlic cloves, chopped
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  •  
    Finely grated zest and juice of 1 lemon
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  • 1 1/2  cups
    extra-virgin olive oil
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  •  
    Salt and freshly ground pepper
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  •  
    Assorted crudites, such as baby carrots, radishes, fennel, and bell peppers, for serving
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Directions
1.
In a large saucepan, boil the wine over high heat until reduced to 1 cup, about 20 minutes. Let cool.
2.
In a blender, combine the reduced wine with the anchovies, garlic, lemon zest, and lemon juice and blend until smooth. With the machine on, add the olive oil in a thin stream. Season with salt and pepper.
3.
Transfer the bagna cauda to a medium saucepan and rewarm over low heat. Pour into a serving bowl and serve with the crudites alongside.

MAKE AHEAD
The bagna cauda can be prepared through Step 2 and refrigerated overnight. Reheat gently.
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