The Art of Bagna Cauda

Bagna Cauda - Anchovy and Garlic Dip with fresh vegetables

Bagna Cauda is one of those easy pantry staple situations you can make quickly as long as you don’t mind peeling a few garlic cloves. The rest is easy and it keeps really well for the next day.

This recipe originates in the Piedmont region of northern Italy. You might think the garlic would overwhelm the taste buds however the strength dissipates when cooked in the milk.

If there is any dip left over it is wonderful added to boiled pasta, potatoes or steamed vegetables as a side dish. This is a tasty and versatile dip and sauce.

Ingredients:

9 Garlic Cloves (peeled)

Milk to cover the garlic

13 Anchovy Fillets

60g unsalted butter

100ml Olive oil

100ml cream (I usually use thickened)

Mixed Raw Vegetables:

Use carrots, celery, fennel, spring onions, radishes, cavolo nero, radicchio, peppers, asparagus, depending on mood and season…

Method:

Either use a fondue pot or a small saucepan to heat milk (just enough to cover the 9 garlic cloves), cook gently for about ten to fifteen minutes, or until the garlic has softened, keep on low gentle heat. Add anchovy fillets and stir until they dissolve in the milk, stir and then add the cream, olive oil and butter.

(Side note: If the garlic is super fresh, it can take a little longer to soften)

Cut up the raw vegetables for dipping and place on plate…

You can keep the dip warm in a fondue pot and dip in vegetables to share at a table or wait for the dip to cool and thicken (my personal favourite) and serve with crunchy fresh vegetables of your choice.

Enjoy…