Teresa's Recipes
Bagna Cauda
Indulge in the culinary wonders of Italy with this traditional Bagna Cauda recipe. A decadent warm dip, Bagna Cauda is a delightful blend of garlic, anchovies, butter, and olive oil, transforming simple bread and vegetables into an exquisite feast. Originating from Piedmont, a region in Italy renowned for its rich gastronomy, Bagna Cauda is often enjoyed during the autumn and winter months, bringing warmth and comfort to the dinner table.
Ingredients
- 1 loaf, sliced Bread
- 3 cups, chopped (like bell peppers, carrots, cucumber) Assorted vegetables
- 1/2 cup Extra virgin olive oil
- 1/4 cup Unsalted butter
- 4, minced Garlic cloves
- 8, finely chopped Anchovy fillets
Dietary Notes
- Servings: 6
- Dish Type: Appetizer
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Calories: 220
- Fat: 15g
- Carbs: 15g
- Protein: 4g
- Sodium: 300mg
- Sugar: 2g
Instructions
- In a small saucepan, melt the butter over low heat.
- Add the minced garlic and finely chopped anchovy fillets to the saucepan. Cook on low heat until the anchovies dissolve into a paste and the garlic becomes fragrant. This should take about 5 minutes. Remember to stir occasionally to prevent the garlic from burning.
- Stir in the extra virgin olive oil and continue cooking for another 2-3 minutes. The mixture should be well blended.
- Remove the saucepan from heat and let the bagna cauda cool slightly. It should be warm but not hot.
- While the sauce is cooling, arrange the assorted vegetables and bread slices on a platter. You can toast the bread slices if you want a bit of crunch.
- Serve the warm bagna cauda in a fondue pot or a small bowl alongside the platter of vegetables and bread for dipping. Enjoy this taste of Italy!
Tips
- You can use any vegetables you like, but traditionally, peppers, fennel, and cardoons are used.
- For a vegan version, replace the butter with more olive oil and the anchovies with a tablespoon of miso paste.
- For an extra kick, add a pinch of red pepper flakes to the sauce.