Bagna Cauda Brussels Sprouts
- Makes4-6 servings
- Cook Time40 minutes
The original Italian flavor bomb. Made with garlic, anchovies, butter and olive oil, bagna cauda is a savory dip from Piedmont, Italy. It’s a perfect pairing with Brussels sprouts that have been blistered and charred on a sizzling-hot baking sheet and roasted at 500°F. This recipe makes about ⅔ cup bagna cauda, more than you will need to sauce and serve with the sprouts; leftovers keep well refrigerated in an airtight container for one to two weeks. Rewarm before use.
Don’t rush the bagna cauda; the garlic and anchovies can scorch. Once the butter has melted, turn the burner to low. If that setting is too subtle to maintain gentle bubbling, turn up the heat slightly. Be sure to stir occasionally to encourage the anchovies to break down.
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