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. This version, with both oil-packed and marinated anchovies, doubles as a terrific sauce for grilled meat.
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One 750-milliliter bottle dry red wine, such as Nebbiolo
1/4 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 1/2 cups extra-virgin olive oil
Salt and freshly ground pepper
Assorted crudités, such as baby carrots, radishes, fennel and bell peppers,
How to Make It
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.
The bagna cauda can be prepared through Step 2 and refrigerated overnight. Reheat gently.
The richness of the olive oil in bagna cauda makes it ideal with tannic red winesespecially when the dip is made with a Piedmontese Nebbiolo, as in Cosentino's version.
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