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 crudités.
ingredient
- 1750 milliliter bottle dry red wine (such as Nebbiolo)
- ¼ cup marinated white anchovy fillets (drained and chopped)
- 4 oil-packed anchovy fillets (drained and chopped)
- 3 garlic cloves (chopped)
- Finely grated zest and juice of 1 lemon
- 1 ½ cups extra-virgin olive oil
- Salt and freshly ground pepper
- Assorted crudités, such as baby carrots, radishes, fennel and bell peppers (for serving)
Directions
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In a large saucepan, boil the wine over high heat until reduced to 1 cup, about 20 minutes. Let cool.
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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.
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Transfer the bagna cauda to a medium saucepan and rewarm over low heat. Pour into a serving bowl and serve with the crudités alongside.
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