Red Wine Bagna Cauda with Crudités
Description
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.
Ingredients
- 1 (750-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
- In a large saucepan, boil the wine over high heat until reduced to 1 cup, about 20 minutes. Let cool.
- 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.
- Transfer the bagna cauda to a medium saucepan and rewarm over low heat. Pour into a serving bowl and serve with the crudités alongside.
