📝 About This Recipe
Hailing from the mist-covered hills of Piedmont, Italy, Bagna Cauda is more than a sauce—it is a communal celebration of the harvest. This 'hot bath' is a decadent emulsion of pungent garlic, salt-cured anchovies, and golden olive oil, simmered until it transforms into a mellow, savory umami bomb. It is the perfect centerpiece for a gathering, designed to be kept warm over a flame while a vibrant array of raw and roasted vegetables are dipped into its silky depths.
🥗 Ingredients
The Aromatic Base
- 4 heads Fresh Garlic (cloves peeled and germ removed)
- 2 cups Whole Milk (for poaching the garlic to remove bitterness)
- 200 grams Salt-Packed Anchovies (rinsed, deboned, and patted dry; or high-quality oil-packed fillets)
The Liquid Gold
- 1.5 cups Extra Virgin Olive Oil (use a high-quality, buttery Italian oil)
- 4 tablespoons Unsalted Butter (cold, cut into cubes for richness)
- 1 tablespoon Walnut Oil (optional, for a traditional nutty finish)
Dipper Essentials (The Crudités)
- 1 bunch Cardoons (cleaned and soaked in lemon water; the traditional choice)
- 2 pieces Red Bell Peppers (sliced into wide strips)
- 4-5 pieces Jerusalem Artichokes (sliced thinly)
- 1 piece Fennel Bulb (sliced into wedges)
- 1 head Radicchio (separated into leaves)
- 10 pieces Boiled Fingerling Potatoes (kept warm)
- 1 loaf Crusty Sourdough Bread (sliced and lightly toasted)
👨🍳 Instructions
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1
Prepare the garlic by peeling all cloves and slicing them in half lengthwise to remove the green 'germ' in the center, which can be bitter.
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2
Place the garlic cloves in a small saucepan and cover with the milk. Simmer gently over low heat for 15-20 minutes until the garlic is fork-tender.
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3
Drain the garlic, discarding the milk. This step is crucial for a mellow, social-friendly garlic flavor that won't overpower the palate.
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4
Finely mince the poached garlic until it forms a rough paste.
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5
In a heavy-bottomed earthenware pot (traditional) or a small Dutch oven, combine the minced garlic and the anchovy fillets.
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6
Pour in the extra virgin olive oil, ensuring the ingredients are completely submerged.
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7
Place the pot over the lowest possible heat setting. The oil should never boil or fry; it should barely quiver.
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8
Use a wooden spoon to stir constantly, mashing the anchovies against the side of the pot. They will begin to dissolve into the oil.
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9
Continue this slow 'melting' process for about 15-20 minutes until the mixture is thick, homogenous, and a muddy-gold color.
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10
Stir in the cold butter cubes one by one, whisking gently to emulsify and create a velvety, creamy texture.
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11
Add the walnut oil if using, and give it one final stir. Taste for seasoning; it likely won't need salt due to the anchovies.
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12
Transfer the sauce to a 'fojò' (a traditional Piedmontese warmer with a tea light) or a small fondue pot to keep it warm at the table.
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13
Arrange your prepared raw and cooked vegetables on a large platter surrounding the warm sauce.
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14
Serve immediately, instructing guests to dip their vegetables and hold a piece of bread underneath to catch any savory drips.
💡 Chef's Tips
Use the highest quality anchovies you can find; salt-packed ones offer the most authentic, deep flavor. Never let the sauce boil, as high heat will make the garlic bitter and the anchovies grainy. If the sauce begins to separate, whisk in a tablespoon of warm water or more cream/milk to bring the emulsion back together. For a modern twist, you can use an immersion blender for a few seconds if you prefer a perfectly smooth, frothy consistency. Always remove the internal germ of the garlic; it is the secret to eating a large amount of garlic without digestive regret.
🍽️ Serving Suggestions
Pair with a crisp, high-acid white wine like a Gavi di Gavi or a light-bodied red like a Barbera d'Asti. Serve with 'Cardo Gobbo' (hunchback cardoons) for the most traditional Piedmontese experience. Provide plenty of crusty bread to soak up the remaining oil at the bottom of the pot. End the meal in traditional fashion by scrambling an egg in the last bits of the sauce left in the pot. Accompany with roasted onions or steamed cabbage for a sweet contrast to the salty sauce.