Bagna Cauda: Piedmont Warm Anchovy and Garlic Dip

Bagna cauda is a warm Piedmont sauce made with anchovies, garlic and olive oil, served with vegetables for dipping.

It is powerful but should not taste harsh. The garlic needs slow cooking so it becomes soft, sweet and part of the sauce.

A Sauce Built for Vegetables

Bagna cauda turns simple vegetables into the main event. Raw fennel, cardoons, peppers and cooked potatoes all work because they carry the salty sauce well.

Keep the heat gentle once the anchovies go in. They should dissolve into the oil rather than fry hard.

Ingredients for Bagna Cauda

• 8 anchovy fillets – rinsed if very salty
• 6 garlic cloves – peeled and sliced
• 120 ml extra virgin olive oil
• 40 g butter – optional but common in home versions
• Raw and cooked vegetables – for dipping
• Bread – to serve

Cook the Garlic Slowly

1. Soften garlic.
   Cook garlic very gently in oil until tender and pale.
2. Add anchovies.
   Stir in anchovies and let them melt into the oil.
3. Finish the sauce.
   Add butter if using and keep warm without boiling hard.
4. Prepare vegetables.
   Cut raw vegetables and boil potatoes or other firm vegetables until tender.

Keep Bagna Cauda Balanced

• Do not burn garlic.
  Bitter garlic will dominate the whole dish.
• Serve warm.
  The sauce should stay fluid.
• Choose crunchy vegetables.
  Texture keeps the dish lively.

Serving Bagna Cauda

Bring the warm sauce to the table with vegetables around it. It is made for sharing slowly.

More Piedmont Recipes

Continue with Agnolotti del Plin, Brasato al Barolo.