Bagna cauda is a hot sauce, a traditional dish of the Piedmont Region in the north of Italy. It was once a dish for poor people and farmers, as the nobles disliked it because of the strong use of garlic. Tasting Bagna cauda is almost a convivial rite, where all guests share the food, picking vegetables, and dipping them in this famous sauce.
It is a typical recipe of the harvesting period, ideal to be prepared in the winter season.
Ingredients are garlic, olive oil and anchovies, all reduced to a sauce with a patient cooking. The sauce is then traditionally served in pots called “dian”, strictly in terracotta, and kept warm with little burners lit at the bottom.
Bagna cauda is paired with a full-bodied red wine such as Barbaresco.
Here the original recipe of the Academy of Italian cuisine
Preparation: 35 minutes
- 12 heads of garlic
- 6 glasses of olive oil
- 1 cup of walnut oil
- 6 hectograms Red Spain anchovies
Peel the garlics, then cuts each clove in halves to remove the green core, place in a pot, add a cup of oil and start cooking over a low flame, stirring with a wooden spoon, without browning them.
Add previously cleaned anchovies, gently stirring. Cover with the remaining oil and bring the sauce to simmer for half an hour, making sure not to let the sauce boiling.
You can add a piece of fresh butter at the end, if you like. Pour the sauce into the appropriate pots with little burners and accompany with the following vegetables:
Raw: Cardo Gobbo di Nizza Monferrato, white cabbage bites, chicory, sticks of celery, wedges of fennels.
Cooked: Red beetroots, boiled potatoes, roasted onions, fried pumpkin, roasted Carmagnola peppers.
What is left in the end, it’s traditionally tasted after scrambling an egg inside.