Traditional Bagna Càuda Recipe
A rich and flavorful Italian dipping sauce made with garlic, anchovies, and olive oil.
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.