Bagna Cauda
Bagna Cauda is a classic sauce from Piedmont, Italy which is for garlic lovers only. The name means “hot bath” and it is served in the same way as fondue, in a pot in the center of the table over a candle. Surround it with raw vegetables which are dipped into the sauce. Serve with plenty of red wine and crusty bread.
Bagna Cauda can be used in a variety of ways.
Bagna Cauda is a traditional dish from the Piedmont region of Italy, particularly associated with the winter months and typically enjoyed as a communal dip. The name translates to “warm bath,” which describes the way the dish is served. The dish is made from a mixture of garlic, anchovies and olive oil, cooked slowly to create a rich, flavorful sauce.
To enjoy Bagna Cauda, a variety of fresh vegetables are typically served alongside for dipping; common choices include raw or lightly blanched vegetables such as bell peppers, carrots, cauliflower, celery and radishes. In some cases, boiled potatoes or even crusty bread may also be included.
Bagna Cauda is often served as part of a festive gathering or shared meal, and it’s common to find it during the fall and winter months, particularly during the harvest season. The dish is not just meant to be a hearty meal but also a social experience, bringing people together around a communal pot of warm sauce.
More tasty sauces…
Bagna Cauda
This is a classic sauce from Piedmont, Italy which is for garlic lovers only.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 1 1/2 cups 1x
- Category: Sauce & Salsa
- Method: Stovetop
- Cuisine: Italian
Ingredients
1/4 cup butter
5 cloves garlic, finely sliced
8 anchovy fillets in oil, drained
1 cup olive oil
Instructions
- Heat butter in the serving pot or a small saucepan and add garlic. Keep over low heat so that garlic does not brown.
- Add anchovies and stir well, then gradually add oil. Cook for about 10 minutes, over low heat, stirring constantly.
- Place on the table over a candle.
- Serve with raw vegetables such as sliced peppers, celery, fennel, cauliflower, broccoli, mushrooms and carrots.
- You can also serve with Italian breadsticks.
