Bagna Cauda (pronounced roughly "banya cowda") is an Italian dish that translates to ‘hot bath.’ In Piedmont, eating bagna cauda is a fall and winter ritual, commonly accompanied by a fresh, young Barbera wine. This ‘hot bath’ dish is so-called because the mixture of garlic and anchovies is traditionally kept warm in a chafing dish or fondue pot.
Bagna cauda sauce 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.
Prep Time
15 minutes
Cook Time
5 minutes
Servings
8
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
Step 1. Combine the Olive Oil, Garlic and Anchovies
In a small saucepan over low heat, combine the olive oil, garlic and anchovies.
Step 2. Cook the 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.
Step 3. Serve
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
Giovanna from
Best Fall & Winter mealMy grandparents all came from Northern Italy in the early 1900’s. Originally a meal made after the harvest but beef was added here in the states and as time went by more proteins were added. We now have all the various veggies along with bite sized filet, chicken, large prawns, and scallops! Everyone’s favorite at Christmas and the New Year!!
Date published: 2023-01-01
Rated 5 out of
5 by
John from
Multi-generational family traditionPaternal Grandfather immigrated from Turin vicinity in the Piedmont District. This recipe came with him and was handed down through the generations! Of the literally hundreds of individuals that we’ve served this recipe to, only one (1) person didn’t care for it! Best vegetables are varieties of lettuce skewered onto a fork. Lightly cooked Cauliflower and broccoli also work well along with mushrooms or bell peppers. Hard veggies (carrots, radish, etc. don’t allow the bag a cauda to stick). AVOID tomato or other soft veggies. Use sliced French bread to keep from dripping from pan to mouth! Just add additional butter to the base as it’s used. Freeze any remaining base and activate in a snap with additional butter and/or olive oil. My family preferred butter.
Hint: NEVER divulge ingredients to anyone prior to having them try it!
Date published: 2022-04-15
Rated 2 out of
5 by
Bagna Sadda from
Something is missing :(Something is definitely missing from this recipe. After cooking and smooshing the anchovies for five minutes per the instructions, the garlic and anchovies were hardly combined with the oil (if at all), and when dipping things into the bagna cauda, you would mostly get just oil until the very bottom where all of the fish pulp had accumulated (which, at the bottom, was delicious!) It's like there's way too much oil or the recipe needs more anchovies or more cooking time, or something -- something definitely seemed wrong.
Date published: 2021-02-22
Rated 5 out of
5 by
Kzamonski from
Don’t let the anchovies fool ya!Bagna Cauda has been a family tradition in our house for over 10 years. Everyone, myself included, Shy away from this dish when they hear what the ingredients are… But once we force a taste from everyone, their eyes light up and they can’t get enough of it. To date, no one has not like it. In fact, every year our friends text us for the recipe. It’s so easy to make and makes the house smell heavenly. I 100% recommend this recipe, especially for garlic lovers.
Date published: 2021-01-01
Rated 5 out of
5 by
MrsR from
Truly an old family recipeMy great-grandparents immigrated from northern Italy and this dish was something they always had. The tradition has been passed on and now my grandson is preparing it. He recently discovered this recipe online and told me about it Christmas day. The only difficult thing is the spelling.
Date published: 2019-12-28
Rated 5 out of
5 by
Savant from
VariationsWas at a college football tailgate and we had leftovers. I put some leftover shrimp into the Bagna Cauda. Delicious. On another occasion I had some leftover and put it on mashed potatoes. Incredible. Also tried on egg noodles. Heavenly.
Date published: 2018-08-15
Rated 5 out of
5 by
JBisio from
Bagna Cauda RecipeThe 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
MichelleBroomfield from
Authentic Bagna CaudaThis 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.
All-Clad D5® Stainless-Steel Saucepan, 2-Qt $199.95
Williams Sonoma Signature Stainless Steel French Whisk, Large $42.95
Cuisinart Oval Stainless-Steel Chafing Dish, 2.5-Qt. $69.95
Open Kitchen by Williams Sonoma Serving Bowl, Small $29.95
Open Kitchen by Williams Sonoma Dinner Plates, Set of 4 $39.80