📝 About This Recipe
While traditional Bagna Cauda is a simmering 'hot bath' of oil and garlic, this sophisticated cold variation transforms the rustic Italian classic into a silky, emulsified dip perfect for warm-weather entertaining. By gently poaching the garlic in milk, we remove its aggressive bite, leaving behind a mellow, sweet essence that pairs beautifully with the saltiness of premium anchovies. This version is lighter on the palate but retains the deep, umami-rich soul of Piedmont, making it an extraordinary centerpiece for a vibrant crudité platter.
🥗 Ingredients
The Aromatic Base
- 15 pieces Garlic cloves (peeled and germ removed)
- 1.5 cups Whole milk (for poaching the garlic)
- 12 fillets Salt-cured anchovies (high quality, rinsed and patted dry)
The Emulsion
- 3/4 cup Extra virgin olive oil (use a mild, buttery variety)
- 1/4 cup Heavy cream (chilled)
- 1 teaspoon Lemon juice (freshly squeezed)
- 1/4 teaspoon White pepper (finely ground)
Vegetables for Dipping (The Crudité)
- 2 pieces Red bell peppers (sliced into thick strips)
- 1 piece Fennel bulb (sliced into wedges)
- 1 bunch Radishes (with leaves attached if fresh)
- 4 pieces Carrots (peeled and sliced into batons)
- 2 heads Endive (leaves separated)
- 3 pieces Celery stalks (tender inner stalks)
👨🍳 Instructions
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1
Begin by preparing the garlic. Slice each peeled clove in half lengthwise and remove the green 'germ' from the center to ensure a smooth, sweet flavor without bitterness.
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2
Place the garlic cloves in a small saucepan and cover with the milk. Bring to a very gentle simmer over medium-low heat.
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3
Cook the garlic in the milk for about 15-20 minutes, or until the cloves are completely soft and can be easily crushed with a fork. Do not let the milk boil vigorously.
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4
Drain the garlic, discarding the milk (or saving it for a savory mash later), and let the cloves cool slightly.
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5
In a mortar and pestle or a small food processor, combine the softened garlic cloves and the anchovy fillets.
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6
Pound or pulse the mixture until it forms a thick, uniform paste. Ensure there are no large chunks of anchovy remaining.
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7
Transfer the paste to a mixing bowl. While whisking constantly, slowly drizzle in the extra virgin olive oil in a thin stream to create a stable emulsion.
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8
Once the oil is fully incorporated, whisk in the heavy cream and lemon juice. This will lighten the color to a beautiful pale ivory and provide a silky texture.
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9
Season with white pepper. Taste before adding salt, as the anchovies are naturally very salty.
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10
Cover the dip with plastic wrap, pressing it directly onto the surface to prevent a skin from forming, and refrigerate for at least 1 hour to allow the flavors to meld and the texture to firm up.
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11
While the dip chills, prepare your vegetables. Wash, peel, and slice them into elegant, bite-sized pieces.
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12
Arrange the chilled vegetables artfully on a large platter around a central bowl.
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13
Give the cold Bagna Cauda a final brisk whisk, transfer to the serving bowl, and serve immediately while the dip and vegetables are crisp and cool.
💡 Chef's Tips
Always use high-quality anchovies packed in salt or olive oil; avoid the 'fishy' tasting cheap canned varieties. Poaching the garlic in milk is the secret to a 'socially acceptable' dip that won't leave you with harsh garlic breath. If the emulsion breaks, whisk in a teaspoon of warm water to bring it back together. For an even smoother texture, pass the finished dip through a fine-mesh sieve. Make the dip up to 24 hours in advance; the flavor actually improves with a little time in the fridge.
🍽️ Serving Suggestions
Pair with a crisp, high-acid white wine like a Gavi di Gavi or an Arneis from the Piedmont region. Serve alongside warm, crusty sourdough bread for those who want a heartier base than vegetables. Accompany with a chilled glass of dry Rosé for a perfect summer aperitivo hour. Use any leftover dip as a sophisticated spread for a steak sandwich or roasted chicken wrap. Include some lightly blanched vegetables like asparagus or green beans for a variety of textures.