📝 About This Recipe
Hailing from the rugged landscapes of Piedmont, Italy, Bagna Cauda (literally 'hot bath') is a rustic masterpiece of slow-simmered garlic, salty anchovies, and golden olive oil. This communal dish is the ultimate celebration of autumn and winter, offering a pungent, savory depth that transforms simple raw vegetables into a gourmet feast. It is a soulful, warming experience that brings people together around a single, bubbling pot of Mediterranean liquid gold.
🥗 Ingredients
The Warm Bath (The Sauce)
- 20-25 pieces Garlic cloves (peeled, germ removed, and very thinly sliced)
- 150 grams Salt-cured anchovy fillets (rinsed, patted dry, and finely chopped (about 20-24 fillets))
- 1.5 cups Extra virgin olive oil (use a high-quality, buttery Italian oil)
- 4 tablespoons Unsalted butter (cut into small cubes)
- 1/2 cup Whole milk (optional, for mellowing the garlic)
The Dipping Canvas (Vegetables)
- 4-6 stalks Cardoon or Celery stalks (cleaned and cut into batons)
- 4 pieces Jerusalem artichokes (Sunchokes) (scrubbed and thinly sliced)
- 2 pieces Red bell peppers (cut into wide strips)
- 1 large Fennel bulb (sliced into wedges)
- 1 head Radicchio (separated into leaves)
- 10 pieces Boiled fingerling potatoes (kept warm)
- 1 loaf Crusty Italian bread (sliced and lightly toasted)
👨🍳 Instructions
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1
Prepare the garlic by slicing each clove paper-thin. If you prefer a milder flavor, soak the sliced garlic in 1/2 cup of milk for 30 minutes, then drain and pat dry before proceeding.
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2
Rinse the anchovies thoroughly under cold water to remove excess salt, pat them dry with paper towels, and mince them into a paste-like consistency.
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3
In a heavy-bottomed saucepan or a traditional terracotta 'fojòt', combine the sliced garlic and the extra virgin olive oil.
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4
Place the pot over the lowest possible heat setting. The goal is to 'melt' the garlic into the oil without letting it brown or fry. It should barely simmer.
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5
Cook the garlic in the oil for about 15-20 minutes, stirring occasionally with a wooden spoon, until the garlic is soft and translucent.
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6
Add the minced anchovies to the pot. Continue to cook on low heat, stirring constantly.
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7
As you stir, use the back of the spoon to mash the anchovies against the side of the pot until they completely dissolve into the oil.
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8
Once the anchovies have integrated, whisk in the cubed butter one piece at a time. This creates a silkier, more cohesive emulsion.
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9
Continue simmering for another 10 minutes. The sauce should be thick, fragrant, and a deep muddy-gold color. Do not let it boil vigorously.
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10
While the sauce finishes, arrange your prepared raw and cooked vegetables on a large communal platter.
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11
Taste the sauce. It should be intensely savory; usually, no extra salt is needed due to the anchovies.
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12
Transfer the mixture to a warming pot or a fondue set with a tea light underneath to keep the sauce warm throughout the meal.
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13
Serve immediately, encouraging guests to dip the vegetables and bread into the warm bath, using the bread to catch any drips.
💡 Chef's Tips
Never let the garlic brown; if it turns golden or dark, it will become bitter and ruin the delicate balance of the sauce. Use the best olive oil you can find, as it makes up the bulk of the flavor profile. If the sauce begins to separate, whisk in a teaspoon of warm water or milk to help re-emulsify the oil and solids. Traditionally, a raw egg is cracked into the remaining bit of sauce at the end of the meal and scrambled for a rich finale. Always remove the 'soul' or germ from the center of the garlic cloves to ensure the sauce is easy to digest.
🍽️ Serving Suggestions
Pair with a crisp, high-acid Piedmontese red wine like Barbera d'Asti or a dry Dolcetto. Serve with a side of roasted peppers topped with a splash of balsamic vinegar. Provide plenty of napkins and individual small plates to hold under the dipped vegetables. For a non-traditional twist, offer lightly blanched cauliflower or steamed asparagus. A sparkling dry Prosecco also works beautifully to cut through the richness of the oil and anchovies.