Bagna càuda
Bagna càuda, from above
Non vegPiedmont

Bagna càuda

Garlic and anchovy melted into warm oil, kept hot at the table for dipping vegetables. Piedmont's fondue.

40 minTime
7 gProtein each
mildSpice
Hot bath1 chapter · 1 min read

Make it your way

Grandma's wayGarlic, anchovy, oil, butter, vegetables.
The original
361kcalsame
7 gproteinsame
3 gfibresame
40minutessame

Bagna càuda.

Per serving, worked out from the ingredient table.

Ingredients

6 servings
Garlic2 heads, peeled
Milk1 cup, for poaching the garlic
Anchovy filletsabout 16 fillets
Olive oil⅔ cup
Butter2 tbsp
Capsicum (green capsicum, green bell pepper)2, in strips
Carrot2, in sticks
Cabbageinner leaves
Cauliflowersmall florets
Cucumber1, in sticks

Method

4 steps
  1. 1Simmer garlic gently in milk for 15 minutes until soft. Drain and mash.
  2. 2Warm oil, butter and anchovies on very low heat, stirring, until anchovies dissolve.
  3. 3Stir in the garlic and cook very gently 10 minutes.
  4. 4Keep warm at the table over a small flame and dip vegetables.
Serve it like this

Set the warm pot in the middle of the table over a candle or low flame, with platters of vegetables and bread.

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Make it a meal

What goes with Bagna càuda: a bread or rice, a side, something to drink and something sweet.

Bread or rice Focaccia genovese50 min
On the side Salsa verde italiana15 min
On the side Marinara sauce35 min
A little snack Grissini50 min
To drink Virgin bellini8 min
To drink Caffè americano3 min
Something sweet Panna cotta20 min
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