Bagna Cauda: a Traditional Recipe from Piedmont – How to Make it
Anchovies and garlic sauce
Bagna Càuda is a very typical hot dish and dipping sauce from Piedmont. It has been described as “unique to” Piedmont, where is it a fundamental part of the regional cuisine since the 16th century. More than a dish or an appetizer, Bagna Càuda is a proper ritual between diners, family and friends.
This recipe is without doubt the traditional version of Bagna Càuda, e we included it in the Professional course on Northern Italian Cuisine because it represents, among others delicacies, a whole region of Italy.
Serves 4 people
• 4 cloves of garlic
• 400ml of extra virgin olive oil
• 125g of salted anchovies
• ½ litre of fresh milk (some prefer cream)
• 2 beets
• 4 potatoes
• 2 peppers
• 2-3 baked onions
• 4 carrots
• 2 fennels
• 2 artichokes
• 6 Jerusalem artichokes
• 1 stick of celery
Peel the cloves of garlic, slice in half and remove the green sprout inside each clove, drop them in the milk or cream, and bring it to a boil, then cook over on a low heat for about an hour. Remove the crushed garlic and mash it with a fork (the milk is no longer needed). In a terracotta pot put the crushed garlic, oil, and the scaled and boned anchovies and salt. Heat and stir until the mixture becomes homogeneous. The Bagna cauda is now ready. It should be served in small earthenware or clay bowls with a tea candle underneath to keep it hot.
Wash and prepare the vegetables that can be eaten raw, and bake or fry the cauliflower, potatoes and onions.