A Welcome to Autumn with a Hot Bath and Lots of Garlic

Traditionally eaten during the autumn and winter months, bagna càuda (or caldo), comes from the Italian words “hot bath.” The video says it all. Recipe below.

Bagna càuda

3/4 cup olive oil

6 tablespoons (3/4 stick) unsalted butter, room temperature

12 anchovy fillets

6 large garlic cloves, chopped

Assorted fresh vegetables, cut into bite-size pieces

1 1-pound loaf crusty Italian bread, cut into 2-inch sections

Blend oil, butter, anchovies and garlic in processor until smooth. Transfer oil mixture to heavy medium saucepan. Cook over low heat 15 minutes, stirring, occasionally. (Sauce will separate.) Season with salt and pepper.

Serve warm with vegetables and bread.

Serves 6