- Too salty?
- Add unsalted butter or a splash of cream.
- Serving?
- Keep warm over a candle (fujot).
Classic Bagna Cauda with Winter Crudités
Bagna Cauda ('hot bath') is a social ritual from Piedmont. It's an intense, umami-rich dip of garlic and anchovies melted into butter and olive oil. The key is low heat: garlic should melt, not brown.
Ingredients
10
cloves
Garlic
1
whole
Chili Pepper (optional)
0.75
cup
Extra Virgin Olive Oil
1
stick
Unsalted Butter (4 oz)
10
fillets
Anchovies (in oil)
10
oz
Assorted Vegetables (Carrots, Celery, Fennel)
Shopping List (0)
Equipment Needed
- Fondue pot or heavy saucepan
- Peeler
Allergen Information
Fish
Milk
Instructions
1
✓
Prep veggies into batons. Chill.
Tip: Contrast of cold veg and hot dip is key.
2
✓
Mince garlic and anchovies.
Tip: Remove garlic germ.
3
✓
Simmer oil, half butter, garlic, and anchovies on low.
Tip: Confit, don't fry.
4
✓
Cook 10-15 mins until dissolved.
Tip: Mash anchovies with spoon.
5
✓
Mount with remaining cold butter.
Tip: Creates creamy emulsion.
6
✓
Serve warm.
Tip: Use bread for leftovers.
Recipe FAQ
Ingredients
- 10 cloves Garlic
- 1 whole Chili Pepper (optional)
- 0.75 cup Extra Virgin Olive Oil
- 1 stick Unsalted Butter (4 oz)
- 10 fillets Anchovies (in oil)
- 10 oz Assorted Vegetables (Carrots, Celery, Fennel)