Bagna Càuda: Piedmont's Legendary Hot Garlic & Anchovy Dip
Details
Hot butter, anchovy, garlic—dive in
Ingredients
Instructions
Prepare the Anchovies
If using salt-packed anchovies, rinse them thoroughly under cold water to remove the excess salt. Pat them dry and separate the fillets, discarding the spines. Some traditional recipes suggest rinsing them in red wine for extra flavor.
Prepare the Garlic
Peel the garlic cloves. For a more delicate and digestible sauce, slice each clove in half and remove the inner green germ. Finely slice the garlic.
Cook the Sauce
In a terracotta or heavy-bottomed saucepan, add the olive oil and the sliced garlic. Cook over a very low heat, stirring frequently with a wooden spoon, making sure the garlic softens without browning.
Melt the Anchovies
Add the cleaned anchovy fillets to the warm oil and garlic mixture. Continue to cook over low heat, stirring gently, until the anchovies dissolve completely into the oil, creating a smooth, creamy sauce. This should take about 30 minutes, and it's crucial that the mixture does not fry.
Finishing Touch (Optional)
For a richer, smoother texture, you can stir in a knob of butter at the end of the cooking process until it melts. Some modern variations also suggest using an immersion blender for a perfectly homogenous cream, though traditionally it's left slightly rustic.
Serve
Traditionally, the Bagna Càuda is served in a "fujot," a small terracotta pot with a candle underneath to keep the sauce constantly warm at the table. Arrange your prepared vegetables and bread on platters around the pot and enjoy dipping.
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