Bagna Càuda Italian Hot Dip is a robust combination of garlic and anchovies that translates to “hot bath” or “hot dip”.
Bagna Càuda Italian Hot Dip is a robust combination of garlic and anchovies that translates to “hot bath” or “hot dip”. Bagna Càuda, which means “hot sauce” in the Piedmontese dialect, is a traditional dish that is typically served with raw vegetables and crusty bread for dipping. It is often used as a complete meal.
Bagna càuda has been a part of Piedmontese cuisine since the 16th century. The recipe is from the geographical region of Piedmont, Italy. That area was very easy to obtain the salted anchovy, the fundamental ingredient.
Melt butter in a medium saucepan over medium heat. I minced my garlic in a food processor, which worked very well. Stir in the garlic and cook until fragrant. Reduce heat to low.
Mix in anchovy filets and oil. Cook and stir until thickened.
If you want a smooth sauce run an immersion blender through it until the desired consistency. Remove from heat. Serve immediately with crusty bread and vegetables for dipping. It works well to use a fondue dish to keep it warm.
Recipe
Bagna Càuda – Italian Hot Dip
20 cloves garlic (finely chopped)
1⁄2 cup extra virgin olive oil
1⁄2 cup well packed, drained anchovies in oil (approximately three 2 oz. Cans drained)
1⁄2 cup unsalted butter
Melt butter in a medium saucepan over medium heat. Stir in garlic and cook until fragrant. Reduce heat to low. Mix in anchovy filets and oil. Cook and stir until thickened. If you want a smooth sauce run an immersion blender through it until the desired consistency. Serve hot with a crusty bread and vegetables.
Share With Us