Classic Bagna Cauda Recipe

2023-07-11

By Nonna Maria

Italian Cuisine

Appetizer

This warm dip is made with garlic, anchovy, and olive oil. Bagna Cauda recipe is a traditional Italian dish that originated in the Piedmont region of Northern Italy. 

 Enjoy Piedmontese Cuisine Bagna Cauda Dip

Piedmont is known for its rich and indulgent cuisine, and Bagna Cauda is no exception. The dish is a warm, garlicky sauce that is typically made with anchovies, olive oil, butter, and garlic. 

Traditional Serving Style

Bagna Cauda is often served as a dip for vegetables, bread, or meat, and is traditionally served on a special pot called a "fujot" that is placed over a flame. It is typically accompanied by an array of raw seasonal vegetables.

Origins and Meaning

The name "Bagna Cauda" literally means "hot bath" in the Piedmontese dialect, and it refers to the way the sauce is kept warm over a low flame or hot plate. The dish is said to have originated as a way for local farmers and laborers to eat a warm, hearty meal during the cold winter months.

Wine Pairing

For a white wine pairing, try a full-bodied Chardonnay with a creamy texture. A red wine pairing can also work, try a Barbera or a Dolcetto, which maintain a nice balance between fruit and acidity.

Pitfalls on Bagna Cauda

 Preparing the ingredients: Bagna Cauda requires a variety of ingredients, including garlic, anchovies, butter, and olive oil. The garlic and anchovies need to be finely chopped or mashed, so this can be time-consuming. Give our article a chance, it may save you time 10 Tips for Guru-Style Cuts.

 Cooking the sauce: The Bagna Cauda sauce requires slow cooking over low heat to ensure that the garlic and anchovies are fully melted and the mixture is smooth. The sauce must be stirred regularly to avoid burning, sift through our piece of content The Charm of Italian Sautéing. 

 Serving the dish: Bagna Cauda is traditionally served as a dip for crudités, crusty bread, or boiled potatoes. The vegetables need to be blanched beforehand, and the bread should be toasted to have the perfect texture pairing with the sauce.

 Adjusting the seasoning: It's important to taste the sauce as you cook and add extra anchovies or salt if necessary, explore our content Enhance the Flavor.

 Keeping it warm: Bagna Cauda is best served warm, so it's important to keep the sauce hot while serving. This can be done with a fondue pot or a double boiler.

 Managing the strong flavor: Bagna Cauda has a pungent and bold flavor, and not everyone enjoys the taste of anchovies. Consider having an alternative dipping sauce or serving additional sides to keep a good eating balance.

 Cleaning up after the meal: Making Bagna Cauda can be a messy and smelly process due to the garlic and anchovies. It's important to clean utensils and cooking tools thoroughly to avoid any lasting odor.

Ingredients

• 2 cups extra-virgin olive oil

• 1 cup unsalted butter

• 10 cloves garlic, minced

• 12 anchovy fillets, minced

• Assorted raw vegetables, such as carrots, celery, fennel, zucchini, peppers, and mushrooms, for dipping

Instructions

1. In a medium saucepan, warm the olive oil and butter over low heat until the butter has melted.

2. Add the minced garlic and anchovy fillets and cook over low heat, stirring frequently, for about 15 minutes or until the garlic is soft and fragrant.

3. Transfer the mixture to a warm serving dish or an electric fondue pot.

4. Serve with assorted raw vegetables for dipping.

Preparation Time 10 min

Cook Time 30 min

Total time 40 min

Nutrition Facts

Calories: 1028

Fat: 115 g

Saturated Fat: 39 g

Carbohydrates: 4 g

Fiber: 1 g

Sugar: 1 g

Protein: 4 g

Regional Ingredients Variations of Bagna Cauda

Piedmont, the birthplace of bagna cauda, they may use a mix of different olive oils and butter for the sauce, along with some garlic and anchovy fillets. This variation is commonly known as "Bagna Cauda Classica."

Liguria, they may use some walnut oil in the sauce and may replace the anchovy fillets with some salted sardines for a milder flavor. This variation is commonly known as "Bagna Cauda con Sardine e Olio di Noci."

Tuscany, they may use some black truffle oil in the sauce and may add some minced black truffle on top before serving. This variation is commonly known as "Bagna Cauda al Tartufo Nero."

Veneto, they may replace the garlic in the sauce with some minced ginger and may add some soy sauce for an Asian twist. This variation is commonly known as "Bagna Cauda Asiatica."

Piemonte, they may use an anchovy oil base and an egg yolk or cream to make the sauce smooth. This preparation is commonly known as "Bagna Cauda con Tuorlo d'Uovo" or "Bagna Cauda con la Panna."

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