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Ingredients

• 1 750-milliliter  bottle dry red wine, such as Nebbiolo
• 1/4 cup  marinated white anchovy fillets, drained and chopped
• 4   oil-packed anchovy fillets, drained and chopped
• 3   garlic cloves, chopped
•   Finely grated zest and juice of 1 lemon
• 1 1/2 cups  extra-virgin olive oil
•   Salt and freshly ground pepper
•   Assorted crudites, such as baby carrots, radishes, fennel, and bell peppers, for serving

Description

This Garnet Sauce Is Chris Cosentino's Take On The Classic Piedmontese Anchovy-and-olive-oil Dip, Enriched Here With Red Wine. Italian For "hot Bath," Bagna Cauda Is Served Warm With Crudites. This Version, With Both Oil-packed And Marinated

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