Bagna Càuda is a classic Italian dipping sauce from the Piedmont region, made with garlic, anchovies, olive oil, and butter. This rich and flavorful dish is traditionally served warm with fresh vegetables, bread, or boiled potatoes, making it a perfect appetizer for gatherings.
Traditional Bagna Càuda Recipe :
If you love bold Mediterranean flavors, Bagna Càuda is a must-try. This warm garlic and anchovy dip is deeply rooted in Italian culinary traditions and is perfect for cozy meals shared with friends and family. Pair it with crisp vegetables and crusty bread for a delightful experience.
History of the Recipe :
Bagna Càuda, meaning “hot bath” in Italian, originated in the Piedmont region of Northern Italy. It dates back to the 16th century when local winemakers and farmers prepared it as a communal dish to celebrate the harvest. Traditionally served in a clay pot to keep it warm, this dish remains a symbol of togetherness and hospitality in Italian culture.
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Traditional Bagna Càuda Recipe
Ingredients
- 8 cloves garlic, peeled and finely minced
- 6 anchovy fillets, finely chopped
- 1/2 cup extra virgin olive oil
- 2 tbsp unsalted butter
- 1/2 cup heavy cream (optional, for a milder flavor)
- Fresh vegetables for dipping (carrots, bell peppers, celery, fennel, radishes)
- Sliced crusty bread or boiled potatoes for serving
Instructions
- Prepare the garlic: In a small saucepan, heat olive oil over low heat. Add the minced garlic and cook gently for about 5 minutes, stirring often. Do not let it brown.
- Add the anchovies: Stir in the chopped anchovies and cook until they dissolve into the oil.
- Incorporate butter: Add butter and stir until fully melted. If using, add heavy cream for a smoother texture.
- Simmer and serve: Let the sauce simmer for 5 minutes, then transfer to a small serving dish or traditional earthenware pot to keep warm. Serve immediately with vegetables and bread.
Notes
- Traditional Bagna Càuda does not include cream, but it can be added for a richer texture.
- Serve in a small fondue pot or over a candle warmer to keep it hot.
- The dish pairs well with light red wines like Barbera or Dolcetto.
Tips for Traditional Bagna Càuda Recipe :
- Use high-quality olive oil and anchovies for the best flavor.
- If the garlic flavor is too strong, blanch the garlic cloves in hot water before using.
- Store leftovers in an airtight container and reheat gently over low heat.
FAQs for Traditional Bagna Càuda Recipe :
Q: Can I make Bagna Càuda ahead of time?
A: Yes! You can prepare the sauce in advance and gently reheat it before serving.
Q: What is the best way to serve Bagna Càuda?
A: It is best enjoyed warm with fresh vegetables, crusty bread, or boiled potatoes.
Q: Can I make a vegetarian version?
A: Traditional Bagna Càuda contains anchovies, but you can substitute miso paste for a similar umami flavor.
Conclusion :
Bagna Càuda is a beloved Italian dish that brings people together over a warm, flavorful dip. Whether enjoyed as a classic appetizer or paired with a rustic meal, this traditional recipe is a celebration of simple yet bold flavors.