Bagna Cauda Recipe: A Traditional Italian Delight for Sharing
Bagna Cauda, a warm dip of anchovies, garlic, and olive oil, is a treasured dish from the Piedmont region of Italy. Traditionally served in a communal pot called a “fujot,” this hearty dish is perfect for gathering friends and family around the table. Its rich, flavorful sauce pairs beautifully with a variety of vegetables, both raw and roasted. Below, you’ll find a detailed recipe for two variations of Bagna Cauda: the classic version and a milk-infused version.
Ingredients and Nutritional Information
Bagna Cauda is a nutrient-rich dish packed with protein and healthy fats, balanced with the natural vitamins and minerals from fresh vegetables. Here’s everything you’ll need:
Ingredients
| Ingredient | Quantity |
|---|---|
| Garlic | 570 g |
| Extra virgin olive oil | 600 g |
| Anchovies (salted) | 300 g |
| Red wine | 125 g |
| Milk (whole) | 350 g |
| Bell peppers | As needed |
| Beets | As needed |
| Onions | As needed |
| Fresh spring onions | As needed |
| Barbera wine | As needed |
| Potatoes | As needed |
| Cardoons | As needed |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 500 kcal |
| Protein | 8 g |
| Fats | 45 g |
| Carbohydrates | 15 g |
| Fiber | 3 g |
| Sodium | 450 mg |
Instructions
Classic Bagna Cauda
Step 1: Prepare the Garlic
- Peel 570 g of garlic, removing the papery outer layer.
- Slice each clove lengthwise and remove the central germ (to reduce bitterness).
Step 2: Desalinate the Anchovies
- Place 300 g of salted anchovies in a bowl of cold water.
- Let them soak for 2–3 hours, changing the water frequently to remove excess salt.
- Gently separate the fillets to avoid breaking them. Lay the cleaned fillets on a tray lined with paper towels and pat them dry.
Step 3: Cook the Garlic
- Place the prepared garlic in a heavy-bottomed pan. Add 100 g of olive oil.
- Cook over very low heat, stirring with a wooden spoon, ensuring the garlic doesn’t brown.
Step 4: Add the Anchovies
- Add the cleaned anchovy fillets to the pan. Pour in the remaining olive oil (500 g).
- Allow the mixture to simmer on low heat until the anchovies dissolve into a creamy sauce. Stir occasionally.
Step 5: Prepare the Vegetables
- Roasted Vegetables: Roast bell peppers and onions in the oven. Peel the peppers and cut them into wedges. Slice the roasted onions into thick pieces.
- Boiled Vegetables: Boil potatoes until tender but firm, then cut them into wedges.
- Raw Vegetables: Wash and trim cardoons, ensuring they are crisp and fresh.
Step 6: Serve
- Transfer the warm Bagna Cauda sauce to a “fujot” or a serving bowl kept warm.
- Arrange the prepared vegetables around the sauce and serve immediately.
Milk-Infused Bagna Cauda
Step 1: Prepare the Garlic
- Peel 570 g of garlic, removing the germ from each clove.
Step 2: Desalinate the Anchovies
- Soak 300 g of salted anchovies in cold water for 2–3 hours, changing the water often.
- Pat the fillets dry with paper towels and remove the central bones if necessary.
Step 3: Cook Garlic in Milk
- Place the garlic in a saucepan and add 350 g of whole milk.
- Bring to a gentle boil, then reduce the heat and simmer for 15–20 minutes until the garlic softens.
Step 4: Cook the Anchovies
- Heat 150 g of olive oil in a pan over low heat. Add the anchovy fillets and cook gently, stirring until they dissolve into a smooth paste.
Step 5: Combine and Finish
- Add the softened garlic (along with the milk) to the pan with the anchovies.
- Stir the mixture to blend the flavors and simmer on low heat for another 20–30 minutes. The sauce should remain creamy without frying the ingredients.
Step 6: Serve
- Pour the milk-infused Bagna Cauda into a “fujot” or serving dish.
- Arrange the vegetables around the sauce for dipping and enjoy the unique flavor profile of this variation.
Tips for Success
- Anchovy Quality: Use high-quality anchovies for the best flavor. Rinse them thoroughly to remove excess salt.
- Garlic Preparation: Removing the germ ensures a smoother, less pungent flavor.
- Serving Temperature: Keep the Bagna Cauda warm during serving, as the sauce tends to solidify when cooled.
Pairing Suggestions
- Wine: Pair Bagna Cauda with a full-bodied Barbera wine to complement its robust flavors.
- Bread: Serve with crusty bread for dipping into the sauce.
Bagna Cauda is a dish that celebrates the warmth of communal dining. Whether you prefer the classic preparation or the creamier milk-infused version, this recipe is sure to become a cherished favorite at your table. Enjoy!
