Bagna Càuda Recipe

5 from 192 votes

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Bagna Càuda is robust combination of garlic and anchovies. This is an Italian dipping sauce for vegetables and bread that is served warm.

Prep Time10

Cook Time20

Total Time30

Servings: servings

Author: Marcellina

Ingredients

20 cloves garlic (finely chopped)
½ cup extra virgin olive oil
½ cup well packed, drained anchovies in oil (approximately 150g, drained)
½ cup unsalted butter (or more extra virgin olive oil)

Instructions

Place the oil and garlic into a cold pan and place over a gentle flame to allow the garlic to soften but not colour, it should take 10 minutes.
Add the anchovies.
Allow the anchovies to melt and meld into the sauce, all the while over low heat.
Add the butter and continue cooking over a gentle flame.
Serve with vegetables and plenty of crusty bread to mop the oily, savory sauce.

Notes

Variations

Cream - a splash of cream can be added to this sauce. This isn't authentic however many say that it lightens the sauce, making it more digestible and not as potent.
Garlic - the quantity of garlic can be adjusted to suit your tastes. Some cooks soak or simmer the garlic in milk to reduce the potency.
Smooth texture - if you prefer a smooth and homogenous texture, blend the sauce using a stick blender.

How to serve

Bagna càuda, which means "hot sauce" in the Piedmontese dialect, is a traditional dish that is typically served with raw vegetables and crusty bread for dipping. The sauce is traditionally heated in a terracotta fujot, which is warmed with a candle underneath. However, a fondue pot in the center of the table or an electric pan can be used as a substitute.

It's recommended to choose seasonal options such as cauliflower, carrot, fennel, cabbage, celery, and sweet peppers. These can be cut into small pieces that are perfect for scooping up the sauce. Alternatively, they can be lightly steamed if desired.

Once the vegetables and bread are arranged on platters and in baskets, the hot sauce can be placed in the fujot or fondue pot. Guests can then dip their vegetables and bread directly into the sauce, or individual bowls can be provided. Dry red wine pairs perfectly with this meal.

Nutrition