Bagna Cauda (Anchovy-Garlic) Popcorn Recipe

Daniel Gritzer
Bagna Cauda (Anchovy-Garlic) Popcorn Recipe
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  • Yield:Makes about 8 cups
  • Active time:10 minutes
  • Total time:10 minutes
  • Rated: 5.0
This recipe appears in:
Beyond Butter: 7 Popcorn Flavors to Upgrade Your Snacking

The famed Northern Italian vegetable dip of butter, garlic, and anchovies, in popcorn form. [Photographs: Daniel Gritzer]

Inspired by the flavors of bagna cauda, the famed Northern Italian vegetable dip made from melted butter, olive oil, garlic, and anchovies, this snack is like your classic buttered popcorn but with extra bold, grownup flavor.

Ingredients

  • 4 tablespoons unsalted butter
  • 4 medium cloves garlic, minced
  • 6 anchovy filets, chopped
  • 3 tablespoons extra-virgin olive oil
  • 1/2 cup popcorn kernels, popped (about 8 cups popped)
  • Kosher salt

Directions

  1. 1.

    In a small saucepan, melt butter over medium-high heat until foaming subsides. Stir in garlic and anchovies and cook, stirring, until anchovies have melted into the sauce and garlic has lost some of its raw aroma, about 4 minutes. Stir in olive oil.

  2. 2.

    Place popped popcorn in a large mixing bowl and drizzle anchovy-garlic butter all over, tossing as you go. Season with salt, if necessary, and serve.

Game Day

ENTERTAINING
Daniel Gritzer
Culinary Director

Daniel cooked for years in some of New York's top American, Italian and French restaurants - starting at the age of 13, when he began staging at the legendary restaurant Chanterelle. He spent nearly a year working on organic farms in Europe, where he harvested almonds and Padron peppers in Spain, shepherded a flock of more than 200 sheep in Italy, and made charcuterie in France. When not working on, thinking about, cooking and eating food, he blows off steam (and calories) as an instructor of capoeira, the Afro-Brazilian martial art.

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