This marriage of olio santo and bagna cauda is heavenly
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Secret Weapon: Evan Funke's Battuto
Photo: Tasting Table

Chef Evan Funke of Bucato in L.A. uses fresh white anchovies for his battuto, an Italian condiment that combines the chile-infused olio santo of southern Italy with the warm garlic and anchovy bagna cauda dip of the north.

Fresh white anchovies are often found in the refrigerated section of fine Italian food stores. But if you can only find tins, look for white anchovies marinated in olive oil (we like the Cento brand). Simply rinse them well and soak them in fresh olive oil for an hour before using.

Also key? The flavor of the olive oil. Funke recommends a pungent one with a grassy finish and aroma, like the ones from California Olive Ranch or McEvoy Ranch.

To learn more, read "Evan Funke's Secret Weapon."


Recipe adapted from Evan Funke, Bucato, L.A.

Yield: About 2 cups

Prep Time: 10 minutes

Cook Time: N/A

Total Time: 10 minutes


2 cups extra-virgin olive oil, divided

6 white anchovy filets

2 cloves garlic, roughly chopped

1 red jalapeño, seeded

⅛ teaspoon red pepper flakes

Salt, to taste


Combine half the olive oil, anchovies, garlic, jalapeño and red pepper flakes in a blender. Blend on high speed until smooth. Whisk in the remaining oil and season with salt. Cover and store in refrigerator for up to a week.

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