|Ingredient||For Four||For Four|
|garlic||1 head||1 head|
|extra-virgin olive oil||¾ cup||180 - 200 ml|
|anchovies||1 can (2 oz.)||1 can (56g)|
|milk||as needed||as needed|
|heavy cream||⅓ cup||100 ml|
Bagna Càuda (also spelled bagna caôda) is a regional Italian specialty similar to fondue; it consists of a bowl or pot of rich, warm fish sauce into which vegetables are dipped. This version relies on anchovies to give it a salty flavor with slightly fishy overtones. Between the anchovies and the garlic you’ll certainly smell it cooking, but the actual sauce isn’t as pungent as that might lead you to believe; it’s smooth and relatively mild. In addition to the traditional vegetables — cauliflower is a particularly good fit — you can of course dip meat, bread, or anything else in it.