Red Wine Bagna Cauda with Crudités


  • clove(s) 3 garlic
  • 4 oil-packed anchovy fillets
  • Assorted crudités
  • 1 750-milliliter bottle dry red wine
  • ¼ cup marinated white anchovy fillets
  • Finely grated zest and juice of 1 lemon
  • 1 1/2 cups extra-virgin olive oil
  • + 1 more ingredients
    • Salt and freshly ground pepper

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...

View full recipe at Food & Wine


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