«

»

Bagna Càuda – Piedmont Anchovy Dip

Bagna càuda, a dish from Piedmont, Italy, is made of garlic, anchovies, olive oil, and butter, with numerous local variations.. The dish is served and consumed in a manner similar to fondue.

In the past walnut or hazelnut oil would have been used. Sometimes, truffles are used in versions around Alba. The dish is eaten by dipping raw, boiled or roasted vegetables, especially cardoon, carrot, peppers, fennel, celery, cauliflower, artichokes, and onions. It is traditionally eaten during the autumn and winter months, particularly at Christmas and New Year’s, and must be served hot, as the name suggests.

Bagna cauda is also a popular winter dish in central Argentina, an area of predominantly Northern Italian descent.

If you’re not a fan of this salty little fish, now’s the time to try it, because there are few other dishes that give it such an elaborate dressing-up and there’s no better way to eat raw seasonal vegetables.

Bagna Càuda - Piedmont Anchovy Dip
Author:
Recipe type: Condiments
Ingredients
  • 16 cloves garlic, peeled
  • milk, as required, to cover
  • 30 small anchovy fillets
  • 300 g unsalted butter
  • 200 ml olive oil (extra virgin, if possible)
  • 100 ml cream
  • fresh or toasted slices of ciabatta (optional)
For the crudites
  • 1 yellow capsicum
  • 1 red capsicum
  • 1 green capsicum
  • 1 fennel bulb, fronds reserved for garnish
  • ½ medium-sized cauliflower, broken into florets
  • 6 celery stalks
  • 8 radishes
  • 3 small carrots
Instructions
For the Bagna Càuda dip
  1. Place the garlic in a small saucepan and cover with just enough milk. Simmer for about 15 minutes or until the garlic is completely soft. Remove from the heat and crush the garlic into the milk with a fork.
  2. Add the anchovies and return to a low heat, stirring until they are dissolved, then blitz with a blender or stick blender until smooth.
  3. Add the butter and olive oil and stir until combined, then stir in the cream.
To prepare the crudités
  1. Cut all the vegetables into irregular shapes which will be useful for scooping. (See Note 1.)
To serve
  1. Portion the bagna cauda into individual pots or in a single larger fondue dish at the centre of the table with a candle underneath to keep it warm. The vegetables can also be portioned out or scattered beautifully onto a communal platter.
Notes
1. Fennel will oxidise quickly so cut at the last minute and use a sharp knife.

Comments and Feedback

1 Comment on "Bagna Càuda – Piedmont Anchovy Dip"

Notify of
avatar
 
smilegrinwinkmrgreenneutraltwistedarrowshockunamusedcooleviloopsrazzrollcryeeklolmadsadexclamationquestionideahmmbegwhewchucklesillyenvyshutmouthapplausewhat-is-thatwell-donewant-a-tasteparty-animal
Sort by:   newest | oldest | most voted
trackback
Member

[…] « Bagna Càuda – Piedmont Anchovy Dip […]

wpDiscuz
Hi There - We notice that you have an ad-blocker
Plenty of visitors do. All we ask is that you please consider sharing us or commenting on the post as a nice gesture.
Thank you for visiting The Taste of Aussie
Your Information will never be shared with any third party.
OR
General Profile
User Information
John Doe
Professor of Botanics
Born and raised in Dublin, Ireland, John is a superior specialist in growing palms and exotic plants.
Social rating:
OR
ARE YOU READY? GET IT NOW!
Vel eros amet amet mauris a habitasse scel erisque? Vel urna dis et, placerat phasellus, diam in! Placerat nec facilisis, tortor tristique. Arcu placerat sagittis, velit lorem scelerisque egestas placerat.
Subscribe Now
Join our weekly newsletter for more great recipes
OR
Just before you go
Please consider sharing us or commenting
on the post as a nice gesture.
Thank you for visiting The Taste of Aussie
Just before you go - please share us with your friends and followers.
Thank you for visiting
The Taste of Aussie
Subscribe Now
Join our free weekly newsletter to get the best recipes and cooking information.
TrophyWin a copy of "From The Source - Mexico"
Your Entries
0
Total Entries
7
Days Left
9
Mexico's best local cooks - from street food stalls, family-run haciendas and haute-cuisine restaurants - reveal their culinary passions, along with such classic regional recipes as marinated pork tacos, hot lime soup and Oaxacan hot chocolate

Enter the sweepstake to win a copy of this fantastic cookbook.
remaining
Recipe Newsletter
Subscribe to our ad-free newsletter and get new recipes and cooking info every weekend