Recipes Appetizers Sauces Bagna Cauda
Bagna Cauda

Bagna Cauda

Bagna Cauda is rated 5.0 out of 5 by 2.
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Prep Time: 15 minutes
Cook Time: 5 minutes
Servings: 8
In Piedmont, eating bagna cauda (sometimes caôda) is a fall and winter ritual, commonly accompanied with a fresh, young Barbera wine. The name means "hot bath," and the dish is so-called because the mixture of garlic and anchovies is traditionally kept warm in a chafing dish or fondue pot. Bagna cauda is served with small pieces of assorted vegetables for dipping and crusty bread to catch the drips. Among the possible vegetables are raw Jerusalem artichokes, cardoons, bell peppers, carrots, spinach, green onions or celery; cooked potatoes; roasted onions or beets; and blanched cauliflower or broccoli. Some cooks prefer to simmer the garlic first in a little milk to tame the flavor. The cloves are then mashed to a paste and mixed with the anchovies, olive oil and butter.

Ingredients:

  • 3/4 cup olive oil
  • 8 to 10 garlic cloves, very finely chopped
  • 12 anchovy fillets
  • 4 Tbs. (1/2 stick) unsalted butter
  • About 8 cups trimmed, cut-up vegetables (see
      note above)
  • Slices of coarse country bread for serving

Directions:

In a small saucepan over low heat, combine the olive oil, garlic and anchovies. Cook, mashing the anchovies with the back of a wooden spoon, until smooth, about 5 minutes. Remove from the heat and stir in the butter.

Pour the mixture into a warmed chafing dish or fondue pot set over a warming candle or spirit lamp. Serve immediately with vegetables for dipping. Pass the bread slices at the table. Serves 6 to 8.
Adapted from Williams-Sonoma Savoring Series, Savoring Italy, by Michele Scicolone (Time-Life Books, 1999).
Rated 5 out of 5 by from Bagna Cauda Recipe The recipe is spot on. I grew up in an Italian family and every Christmas Eve we had this. In fact the Electric frying pan full of Bagna cauda was on thru New Years. I have carried on this tradition with my children. My family was from Genoa, we had veges only. Now I have incorporated thinly sliced meat along with veges. YUMMY RED WINE AND FRENCH BREAD!
Date published: 2016-12-23
Rated 5 out of 5 by from Authentic Bagna Cauda This recipe is one handed down from when i was a child. Authentic Italian. The aroma permeates your home. You would not expect the combination of ingredients to taste so good but it does. Combined with the veggies and bread you want to keep dipping and wipe the pot clean.
Date published: 2015-10-21
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