Bagna càuda
Bagna càuda is a traditional Piedmontese sauce originating from Langhe and Roero, embodying the essence of local farmhouse cuisine. Prepared with garlic, anchovies, and olive oil, it is served hot in an earthenware dish for dipping raw and cooked vegetables, creating a moment of conviviality around the fire. It is the iconic dish of Piedmontese autumn and winter.
Preparation
- 1
Peel the garlic cloves and slice them thinly.
- 2
Rinse the anchovy fillets under cold water to remove excess salt, then pat dry with paper towels.
- 3
In an earthenware dish or non-stick pot, pour the olive oil and add the garlic over very low heat.
- 4
Let the garlic turn golden and fragrant, about 5 minutes, stirring gently without allowing it to burn.
- 5
Add the anchovies and stir with a wooden spoon until they dissolve completely into the hot sauce, about 3-5 minutes.
- 6
Adjust salt to taste (sparingly, given the anchovies' saltiness) and add chili pepper if desired.
- 7
Meanwhile, prepare the vegetables cut into sticks or left whole if small, both raw and cooked (raw vegetables are dipped immediately, while lightly blanched cooked vegetables become softer).
- 8
Pour the bagna càuda into a serving dish kept warm, preferably over a small flame or with a food warmer.
- 9
Serve immediately, inviting your guests to dip the vegetables into the hot, steaming sauce.
Chef's Tips
It is essential to maintain the sauce at a constant temperature throughout the meal: use a small candle under the dish or a burner on very low heat. The quality of the oil and anchovies makes all the difference in the final result.