Authentic Italian Bagna Càuda Recipe

Ingredients

1 cup of extra-virgin olive oil
8 ounces of unsalted butter
12 cloves of garlic, finely chopped
1 cup of anchovy fillets, drained and finely chopped
1/2 cup of heavy cream
Crusty bread, for serving
Raw vegetables, for serving (such as bell pepper, cauliflower, and carrots)

Steps and instructions

In a large saucepan, combine the olive oil and butter over medium heat until the butter has melted.
Add the chopped garlic to the saucepan and cook it until it is soft but not browned, stirring frequently. This should take about 2 minutes.
Add the chopped anchovies to the saucepan and cook for around 10 minutes more, stirring frequently. The anchovies should melt into the sauce.
Reduce the heat to low, and add the heavy cream to the pan, stirring until it is fully incorporated into the sauce.
Simmer the sauce on low heat for about 30 minutes, stirring occasionally. You want the flavors to meld together, but be sure to prevent the sauce from boiling.
Transfer the sauce to a fondue pot or other dish that can be kept warm at the table.
Serve the Bagna Càuda warm with crusty bread and raw vegetables for dipping.

Tools for making

Saucepan - A large saucepan is needed to combine and cook the ingredients.
Stirring utensil - Use a spoon or spatula to stir the sauce while cooking.
Fondue pot or serving dish - Transfer the sauce to a fondue pot or a serving dish that can keep it warm at the table.
Dipping items - Provide crusty bread and raw vegetables for dipping into the Bagna Càuda.

Recipe variations

Use different types of bread for serving, such as baguette slices, ciabatta, or whole wheat bread.
Experiment with adding additional ingredients to the sauce, such as minced shallots, red pepper flakes, or chopped fresh herbs like parsley or thyme.
Replace the heavy cream with milk or half-and-half for a lighter version of the sauce.
Try using different types of vegetables for dipping, such as cherry tomatoes, radishes, zucchini, or broccoli florets.
For a vegetarian or vegan option, omit the anchovies and add a tablespoon or two of miso paste or nutritional yeast for a savory flavor.
Add a splash of white wine or lemon juice to the sauce for a tangy twist.
For a spicier version, add a pinch of cayenne pepper or a few drops of hot sauce to the saucepan.

Recipe overview

Bagna Càuda is a traditional Italian dish that originated from Piedmont. It's a warm dip made with garlic, anchovies, olive oil, butter, and cream, and it's typically served with fresh vegetables and crusty bread for dipping. This dish is meant to be shared, making it perfect for family gatherings or dinner parties. The name Bagna Càuda translates to "hot dip," reflecting the warm, comforting nature of this dish. The preparation is simple and straightforward, and the result is a rich, flavorful sauce that's sure to be a hit with everyone at the table. Enjoy the process of making this traditional Italian dip, and even more, enjoy the delicious flavors and the joy it brings to your table.

Common questions

Can I substitute the anchovy fillets with something else? No, anchovies are a key ingredient in Bagna Càuda and provide its distinct flavor. It is not recommended to substitute them with anything else.
Can I use margarine instead of butter? While margarine can be used as a substitute for butter in some recipes, it is not recommended for Bagna Càuda. Butter contributes to the rich and creamy texture of the sauce, so it is best to stick with unsalted butter.
Can I make this recipe ahead of time? Bagna Càuda is best enjoyed immediately after preparing it. However, you can prepare the sauce in advance and reheat it gently before serving. Keep in mind that the sauce may separate when reheated, so be sure to stir it well.
What are the best vegetables to serve with Bagna Càuda? Common vegetables for dipping in Bagna Càuda include bell peppers, cauliflower, carrots, celery, and radishes. You can also add other vegetables based on your preference. Make sure to choose fresh and crisp vegetables for the best experience.
Can I use a different type of oil instead of olive oil? Olive oil is traditionally used in Bagna Càuda and adds its unique flavor to the dish. While you can experiment with other oils, such as vegetable or canola oil, it may alter the taste of the sauce.

Serving dishes and utensils

Fondue pot - A pot specifically designed for keeping sauces warm at the table. It is ideal for serving Bagna Càuda.
Dipping bowls - Small bowls for individual servings of Bagna Càuda sauce.
Fondue forks - Long forks with heat-resistant handles used for skewering bread and vegetables for dipping.
Crusty bread knife - A serrated knife for slicing the crusty bread into bite-sized pieces.
Vegetable peeler - For peeling and preparing raw vegetables for dipping.
Cutting board - To provide a clean and safe surface for chopping garlic and preparing vegetables.
Saucepan - A large pan for cooking the Bagna Càuda sauce.

Origin stories

Bagna Càuda is a beloved dish that hails from Piedmont, a region in northwest Italy known for its rich, hearty cuisine. The name "Bagna Càuda" actually means "hot bath" in Piedmontese dialect, a fitting description for this warm, flavorful dip. Traditionally, it's enjoyed during the autumn and winter months, often as part of the region's long-standing celebration of the olive harvest. Friends and family gather round the table, dipping an array of fresh, raw vegetables into the hot, garlicky sauce. It's said that the communal nature of this dish is a reflection of the close-knit communities in Piedmont, a charming nod to the region's culture of hospitality and shared meals.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.