Bagna Cauda or Bagna Caoda is a very famous traditional Piedmontese recipe.
This is an irresistible dish that can be enjoyed especially during the cold season.
It is a tasty cream made with lots of garlic, anchovies, and little else. In fact, there is one head of garlic per serving!
The flavor, however, is irresistible.
The cooked garlic becomes creamy and delicate in flavor.
And if you are looking for a pairing, our Filoncini Di Pane al Sesamo is perfect to be dipped in this sauce!
ITALIAN CREAMY GARLIC SAUCE: BAGNA CAUDA
An irresistible dish to be enjoyed especially during the cold season
- 2 Cups Garlic
- 17 oz Desalted Anchovies
- 2 Cups Extra Virgin Olive Oil
- 1 Stick (100 grams) Butter
- 3 Cups Milk
- Seasonal Vegetables Peppers, Onions, Thistles, Potatoes, Beets, Carrots, Cherry Tomatoes
- Start by cleaning the garlic, cut it in half and remove the soul to make it less indigestible. Now place it in a saucepan, cover it with plenty of cold water and bring it to a boil.
- Drain it from the water and repeat this operation four times. This will make the garlic more digestible and at the same time it will not lose its flavor.
- Put the garlic in a saucepan with the milk and let it cook until it starts to boil slightly
- Separately, in a frying pan over very moderate heat, melt the anchovies with the butter and oil until they turn into a cream. At this stage it is very important that the anchovies cook over moderate heat, otherwise they may be slightly rancid
- Combine all the ingredients and blend them with an immersion blender to obtain a fine, smooth cream
- Now that the bagna cauda is ready, all you have to do is arrange it in the classic "fujot"(earthenware pots) and dip the fresh seasonal vegetables you cut earlier.
Tried this recipe?Let us know how it was!