Bagna Càuda is a traditional recipe from Piedmont in Italy, often served during winter festivities. It is a fondue made with garlic and anchovies served with raw and cooked vegetables for dipping. The name means “hot sauce” in Piedmontese dialect, and it is a dish that encourages conviviality and sharing. Follow this step-by-step guide to create an authentic Bagna Càuda.
Ingredients
- 6 cloves of garlic
- 200g anchovies in oil
- 50g butter
- 200ml heavy cream
- 200ml olive oil
- Vegetables of your choice for dipping (e.g.: bell peppers, carrots, celery, cauliflower…)
Preparation
- Start by peeling and finely chopping the garlic. Sauté it in a saucepan with olive oil and butter until golden.
- Then add the anchovies and stir until they disintegrate and form a paste.
- Finally, add the heavy cream and mix well. Let the sauce simmer for about 20 minutes to thicken.
How to Enjoy Bagna Càuda
Bagna Càuda is typically enjoyed by dipping the vegetables into the sauce. You can use raw or cooked vegetables according to your preferences. In Piedmont, they often use bell peppers, carrots, celery, and cauliflower. Feel free to vary the vegetables for a colorful and vitamin-rich meal!
Conclusion
Bagna Càuda is a simple and friendly dish, perfect for winter evenings. It will transport you to Italy and let you discover the authentic flavors of Piedmont. Bon appétit!
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