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Bagna Cauda
Chef Amanda Freitag, formerly of Gusto – New York, NY
Adapted by
December 2007

Bagna Cauda from Chef Amanda Freitag, formerly of Gusto – New York, NY on StarChefs.comYield: 2 Servings


  • 10 cured anchovy filets
  • 1 cup extra virgin olive oil
  • 1 clove garlic, smashed
  • 2 cups raw vegetables (baby carrots, celery, fennel, radishes etc.), cut into bite size pieces

Place anchovies, oil and garlic in a pot and cook on a low simmer until the anchovies start to break apart, approximately 20 minutes. Remove from the heat and muddle the anchovies until they are completely broken apart. 

To Serve:
Spoon the sauce over vegetables or serve in a ramekin as a dipping sauce.


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