- 2 red peppers
- 2 yellow peppers
- 4 cloves of garlic (peeled)
- 8 anchovies, preferably Sicilian from Agostino Recca
- 4 oz extra virgin olive oil
- Core 2 red and 2 yellow peppers, and cut into pieces as shown in the photo above.
- Place peppers in a casserole dish. Slice garlic and put 1-2 slices on each pepper piece.
- Break anchovies in half. Put half of an anchovy on each pepper.
- Pour 4 oz of extra virgin olive oil over peppers until the oil covers the bottom of the casserole dish and partially submerges the peppers. Depending on the size of the casserole dish, you may have to use more olive oil.
- Bake in a preheated oven at 350°F for 15-20 minutes until the peppers become slightly tender. This time may vary depending on your oven. Serve immediately with crusty Italian bread for dipping.
Bagna Cauda is a delicious traditional Piemontese appetizer, perfect for dipping with hearty Italian bread and great for entertaining a guests.
Serves 4 people
Ingredients
- 2 red peppers
- 2 yellow peppers
- 4 cloves of garlic (peeled)
- 8 anchovies, preferably Sicilian from Agostino Recca
- 4 oz extra virgin olive oil
Bagna Cauda – Click to Enlarge
1. Core 2 red and 2 yellow peppers, and cut into pieces as shown in the photo above.
2. Place peppers in a casserole dish. Slice garlic and put 1-2 slices on each pepper piece.
3. Break anchovies in half. Put half of an anchovy on each pepper.
4. Pour 4 oz of extra virgin olive oil over peppers until the oil covers the bottom of the casserole dish and partially submerges the peppers. Depending on the size of the casserole dish, you may have to use more olive oil.
5. Bake in a preheated oven at 350°F for 15-20 minutes until the peppers become slightly tender. This time may vary depending on your oven. Serve immediately with crusty Italian bread for dipping.
