📝 About This Recipe
Hailing from the rugged hills of Piedmont, Italy, Bagna Cauda is a soul-warming 'hot bath' of garlic, olive oil, and anchovies that transforms into a silky, umami-rich masterpiece. This rustic dip is a celebration of the harvest, traditionally shared over a communal flame to keep the sauce bubbling and fragrant. It is a bold, sophisticated harmony of flavors where the pungent garlic mellows into sweetness and the anchovies melt away into a savory, buttery nectar.
🥗 Ingredients
The Aromatic Base
- 20-25 pieces Garlic cloves (peeled, germs removed, and very thinly sliced)
- 1 cup Whole milk (for poaching the garlic to remove bitterness)
- 1 cup Extra virgin olive oil (use a high-quality, buttery Italian oil)
- 4 tablespoons Unsalted butter (cold, cut into cubes)
The Umami Core
- 12-15 fillets Salt-packed anchovies (rinsed, deboned, and patted dry)
- 1 tin Oil-packed anchovies (2 oz tin, drained and finely chopped)
Dipping Vegetables (Crudo)
- 4 stalks Cardoons or Celery (cleaned and cut into batons)
- 2 pieces Red bell peppers (sliced into wide strips)
- 1 piece Fennel bulb (sliced into wedges)
- 1 bunch Radishes (with greens attached if possible)
- 2 heads Endive (leaves separated)
Accompaniments
- 1 loaf Crusty Sourdough or Baguette (sliced and lightly toasted)
- 1 lb Boiled fingerling potatoes (warm and skin-on)
👨🍳 Instructions
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1
Begin by preparing the garlic. Slice each clove paper-thin; this ensures they melt into the oil rather than remaining chunky.
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2
Place the sliced garlic in a small saucepan and cover with the milk. Bring to a very gentle simmer over low heat for 10 minutes. This 'blanching' step removes the harsh bite of the garlic, leaving only its sweet essence.
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3
Drain the garlic through a fine-mesh sieve, discarding the milk. Gently pat the garlic dry with a paper towel.
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4
In a heavy-bottomed earthenware pot or a small Dutch oven, combine the blanched garlic and the extra virgin olive oil.
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5
Place the pot over the lowest possible heat setting. You want the oil to be warm, not frying the garlic. If it starts to sizzle aggressively, remove from heat for a moment.
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6
Add the rinsed and chopped anchovies to the oil. Use a wooden spoon to stir and gently mash the anchovies against the side of the pot.
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7
Continue to cook the mixture very slowly for about 15-20 minutes. The anchovies should eventually dissolve completely into the oil, and the garlic should be soft enough to mash into a paste.
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8
Whisk in the cold butter cubes one at a time. This creates a slight emulsion, giving the sauce a luxurious, velvety body that clings better to the vegetables.
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9
Taste the sauce. It should be intensely savory. It rarely needs salt because of the anchovies, but a crack of black pepper can be added if desired.
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10
While the sauce finishes, arrange your raw and cooked vegetables on a large platter in an aesthetically pleasing display.
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11
Transfer the Bagna Cauda to a traditional 'fujot' (a small ceramic pot with a candle underneath) or a small fondue pot to keep it hot.
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12
Serve immediately, instructing guests to dip the vegetables and bread into the hot oil, using the bread to catch any drips.
💡 Chef's Tips
Never let the oil reach a boil; if the garlic browns, it will become bitter and ruin the delicate balance. Using a mix of salt-packed and oil-packed anchovies provides the best depth of flavor and texture. If the sauce separates, whisk in a teaspoon of warm water or more butter to bring it back together. For a modern twist, add a pinch of lemon zest at the very end to brighten the heavy fats. Always remove the 'germ' (the green center) of the garlic cloves to ensure the smoothest, most digestible flavor.
🍽️ Serving Suggestions
Pair with a crisp, acidic Barbera or Dolcetto d'Alba wine to cut through the richness. Serve alongside a bowl of hard-boiled eggs; the yolks soaked in Bagna Cauda are a revelation. Provide plenty of napkins and individual small plates for guests to hold under their dipping items. End the meal with a light fruit sorbet to cleanse the palate after the intense garlic and salt.