Bagna Cauda: Piedmont's Fiery Garlic 'Hot Bath'
Details
Prepare for a warm embrace of pungent garlic and umami anchovy in this Piedmontese classic!
Ingredients
*For Serving (Suggested Dippers)
Instructions
**Prepare the Garlic
** Peel the garlic cloves. If desired, to temper the garlic's pungency, place the peeled cloves in a small saucepan with 1 cup of milk or water.
**Simmer Garlic (Optional Step)
** Bring the milk/water and garlic to a gentle simmer over medium heat. Reduce heat to low and simmer very gently for about 10-12 minutes, stirring frequently, until the garlic is softened and can be easily mashed. Drain the garlic well and discard the liquid. This step helps to make the garlic more mellow and digestible.
**Combine and Cook
** In a heavy-bottomed saucepan or small pot, pour in the extra virgin olive oil. Add the softened garlic (or raw peeled garlic if skipping the simmering step) and the drained anchovy fillets.
**Slow Cook
** Cook over very low heat, stirring frequently. Use the back of a wooden spoon to smash the garlic and anchovies. Continue to cook for 15-20 minutes, or until the anchovies have completely dissolved into the oil and the garlic is incredibly soft and forms a thick purée. Ensure the heat remains low to prevent the garlic from browning, which would make it bitter.
**Finish and Serve
** Remove the saucepan from the heat. If using, swirl in the unsalted butter until melted and fully incorporated, this adds richness and creaminess. Transfer the Bagna Cauda to a warm serving vessel, such as a fondue pot or a small, heat-retaining dish (traditionally a 'fujot' with a candle underneath) to keep it warm.
Serve Immediately With Your Selection Of Raw And Cooked
Serve immediately with your selection of raw and cooked vegetables, and plenty of crusty bread for dipping. Encourage guests to dip generously into the warm, flavorful sauce.
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