Discover the Ultimate Stinking Rose Bagna Cauda Recipe for Garlic Lovers

#### Introduction to Stinking Rose Bagna Cauda RecipeIf you’re a garlic enthusiast, you’ve likely heard of the **Stinking Rose Bagna Cauda recipe**. This de……

#### Introduction to Stinking Rose Bagna Cauda Recipe

If you’re a garlic enthusiast, you’ve likely heard of the **Stinking Rose Bagna Cauda recipe**. This delightful dish hails from the northern Italian region of Piemonte and is a warm dip made primarily from garlic, anchovies, olive oil, and butter. The name "Stinking Rose" is a playful nod to garlic, which is often referred to as the stinking rose due to its strong aroma. This recipe is perfect for gatherings, serving as a delicious accompaniment to fresh vegetables, bread, or even as a topping for meats.

#### Ingredients for Stinking Rose Bagna Cauda Recipe

To create the perfect **Stinking Rose Bagna Cauda recipe**, you will need the following ingredients:

- **Garlic cloves**: 2-3 heads, peeled

- **Anchovy fillets**: 6-8, packed in oil

- **Olive oil**: 1 cup, extra virgin for best flavor

- **Butter**: ½ cup, unsalted

- **Fresh vegetables**: Such as bell peppers, artichokes, and carrots for dipping

- **Bread**: A crusty loaf to scoop up the dip

#### Step-by-Step Instructions

1. **Prepare the Garlic**: Start by peeling the garlic cloves. To mellow the flavor, you can soak them in milk for a few hours before cooking. This step is optional but recommended if you prefer a milder garlic taste.

2. **Cook the Garlic**: In a saucepan, combine the peeled garlic cloves with enough water to cover them. Bring to a boil, then reduce heat and simmer for about 30 minutes until they are soft. Drain and set aside.

3. **Make the Base**: In the same saucepan, add the olive oil and butter over medium heat. Once the butter has melted, add the anchovy fillets. Stir until they dissolve into the oil, creating a savory base.

4. **Add the Garlic**: Mash the cooked garlic cloves and add them to the anchovy mixture. Stir well to combine, allowing the flavors to meld together. Cook for an additional 5-10 minutes on low heat, ensuring not to let it boil.

5. **Serve Warm**: Transfer your **Stinking Rose Bagna Cauda** to a serving bowl. It’s best served warm, so consider using a small fondue pot or a warming dish to keep it heated. Arrange your fresh vegetables and bread around the dip for easy access.

#### Tips for the Perfect Stinking Rose Bagna Cauda Recipe

- **Quality Ingredients**: Since this dish relies heavily on the flavors of garlic and anchovies, using high-quality ingredients will make a significant difference in the end result.

- **Serving Suggestions**: While traditional accompaniments include raw or lightly blanched vegetables, feel free to get creative! Roasted potatoes, grilled meats, or even crusty bread can elevate your **Stinking Rose Bagna Cauda recipe** experience.

- **Adjusting Flavor**: If you find the garlic too strong, consider reducing the amount or soaking it in milk as mentioned earlier. Conversely, if you love garlic, feel free to add more for an extra punch.

#### Conclusion

The **Stinking Rose Bagna Cauda recipe** is a wonderful way to celebrate garlic in all its glory. Whether you’re hosting a dinner party or enjoying a cozy night in, this warm dip is sure to impress your guests and satisfy your cravings. Its rich flavors and versatility make it a staple in any garlic lover’s repertoire. So gather your ingredients, follow the steps, and indulge in the deliciousness of this Italian classic!