Name: Bagna Cauda
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: ½ cup good quality extra virgin olive oil; ½ cup minced fresh garlic (from about 16-18 large garlic cloves); ½ cup unsalted butter, cut into tablespoon-sized pieces; ½ cup drained anchovies in oil (I use three 2-ounce tins)

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There’s something incredibly comforting about a dish like Bagna Cauda, a traditional Italian dip that invites you to gather around the table with friends and family. I remember the first time I had it at a rustic Italian restaurant; the warm, rich aroma of garlic and olive oil filled the air, making my mouth water in anticipation. As we dipped crunchy vegetables into the creamy blend, laughter and stories flowed just as freely as the delicious sauce. This isn’t just food; it’s an experience, a celebration of flavors and togetherness that transforms a simple meal into something truly special.

Recipe Snapshot

Total Time:
30 mins

Prep Time:
10 mins

Cook Time:
20 mins

Difficulty:
Easy

Calories:
250 kcal

Protein:
4 g

Diet:
Keto, Gluten-Free

Fat:
24 g

Tools Used:
Wooden Spoon, Skillet, Saucepan

When I first attempted to recreate Bagna Cauda at home, I was a bit intimidated. The thought of handling so much garlic and anchovies seemed daunting, but I quickly discovered that it’s all about letting the ingredients shine. The beauty of this dish lies in its simplicity; with just a few key ingredients, you can create a flavorful dipping sauce that pairs perfectly with crusty bread and fresh, crisp vegetables. The warm, buttery sauce is not only delicious but also incredibly versatile, making it an ideal addition to any gathering.

As you prepare this dish, you’ll find yourself immersed in the process, appreciating each step. The transformation of the garlic as it simmers, the melting of the anchovies into the oil, and the final rich, savory dip all come together to create a masterpiece. So gather your loved ones, prepare to indulge, and let Bagna Cauda bring warmth and joy to your dining table.

FAQ

Bagna Cauda is a traditional Italian dipping sauce made from garlic, anchovies, olive oil, and butter. It is typically served warm and accompanied by fresh vegetables and crusty bread for dipping. The name translates to ‘warm bath’ in Italian, referring to the way the sauce is served.

To serve Bagna Cauda, transfer the warm sauce to a fondue pot or a small bowl. Pair it with an assortment of fresh, crunchy vegetables like carrots, celery, and bell peppers. You can also serve it with chunks of rustic Italian bread, allowing guests to dip and enjoy the savory flavors. It’s a wonderful communal dish that encourages sharing and conversation!

Yes, you can prepare Bagna Cauda in advance! Simply follow the recipe and store the finished sauce in an airtight container in the refrigerator for up to 3 days. When you’re ready to serve, gently reheat it on the stove over low heat, stirring until it’s warm and ready for dipping.

While you can use various vegetables for dipping, some of the best options include crunchy carrots, celery, sweet bell peppers, cauliflower, and fennel. These vegetables provide a great contrast to the rich and savory flavor of the Bagna Cauda. Be creative and mix and match according to your taste!

Conclusion

Bagna Cauda is a delightful gateway into the world of Italian cuisine, a dish that brings people together around the table. It’s not just about the flavors; it’s about the experience of sharing good food with loved ones. I encourage you to try making it at home and to enjoy the rich, savory goodness that this recipe offers. Your friends and family will love the warmth and comfort it brings, making any occasion a little more special.

Bagna Cauda

The ultimate comfort food, Bagna Cauda is a rich and savory Italian dip that combines garlic, anchovies, and olive oil for an unforgettable experience. Perfect for gatherings, this easy weeknight dinner will tantalize your taste buds and bring warmth to your home.

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Prep Time 10

Cook Time 20

Total Time 30

Course Appetizers

Cuisine Italian

Servings 6 servings

Calories 250 kcal

Equipment

Wooden Spoon
Skillet
Saucepan

Ingredients

½ cup good quality extra virgin olive oil
½ cup minced fresh garlic (from about 16-18 large garlic cloves)
½ cup unsalted butter, cut into tablespoon-sized pieces
½ cup drained anchovies in oil (I use three 2-ounce tins)

Instructions

Add oil and garlic to a cold medium-size skillet. Turn heat to low and lightly simmer for 10 to 12 minutes, until softened. The oil should be just lightly bubbling – do not let garlic darken in color. It's very important to not rush this – go 'low and slow'.
Add the anchovies and stir to combine, still over low heat. After 1 minute, use a wooden spoon to break up the anchovies. They will start to literally melt into the hot oil and garlic, and should be completely broken down in about 5 minutes.
Add butter and stir occasionally, until completely melted and combined. Then simmer for 1 more minute over low heat.

Transfer finished Bagna Cauda to a small fondue pot, with a lit candle beneath. Serve with chunks of crusty Italian bread and fresh vegetables, such as sweet peppers, celery, cauliflower, carrot, fennel, and cabbage – use these to mop up the savory sauce. Cardoons (similar to artichokes) are a traditional dipper in Italy, if you have access to them!

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.
Freezing: While not ideal, you can freeze Bagna Cauda for up to 2 months. Thaw in the refrigerator overnight and reheat gently.

Pairing: Serve with rustic Italian bread, fresh vegetables, or even drizzled over roasted potatoes for an extra flavor boost.
Variations: Experiment with different vegetables or use as a sauce for grilled seafood or chicken.
Serving: Perfect for gatherings, serve warm in a fondue pot for a fun communal experience.