Yield: 2 cups
- 1 1/2
cups olive oil
- 6 cloves
garlic, finely chopped
- 1/2 cup
(1 stick) melted butter
anchovies, drained and finely chopped
1. Heat 1/4
cup olive oil in 1-quart saucepan over
medium heat. Add garlic and cook, stirring,
until slightly, softened but not browned,
about 2 minutes.
2. Remove from heat and add remaining 1- 1/4
cups olive oil, butter, and anchovies.
3. Return pan to medium heat and stir to mix
thoroughly. Taste and add salt if needed
(anchovies are salty).
4. Remove from heat and serve. (Sauce may be
made ahead, refrigerated in covered jar and
reheated brefore serving.).
"Bagna Cauda, which means hot bath, is a
classic sauce from Piedmont, Italy. It is
usually kept hot in a pot over a flame, but
it can be presented at the table in a
serving dish or in individual small bowls
without the flame. Raw vegetables cut into
bite-size pieces are speared on a long prong
like fork and held in the hot sauce for a
few seconds. In Italy, the most common
vegetables eaten with Bagna Cauda are
fennel, cauliflower, cabbage and sweet
peppers, but any vegetable that is good to
eat raw will work fine."
Bagna càuda, is a warm dip
typical of Piedmont, Italy.
dish is made with garlic, anchovies, walnut
oil (often replaced by olive oil), butter,
and cream. The dish is eaten by dipping raw,
boiled or roasted vegetables: especially
celery, cauliflower, artichokes, peppers and
onions. It is traditionally eaten during the
autumn and winter months and must be served
hot, as the name suggests.
Originally, in Piedmont, the Bagna càuda was
placed in a big pan (peila) in the center of
the table for communal sharing. Now, it is
usually served in individual pots (fojòt -
traditionally made of terra cotta.
(from the Piedmontese "hot sauce", bagna
caôda, etymologically related to Italian
bagno, meaning "bath")