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Bagna Cauda

Serves 4 to 6 Dip seafood, Appetizers

Bagna Cauda

In the rolling hills of Piedmont, Bagna Cauda emerges as a warm embrace during the colder months, a dish deeply rooted in the region's agricultural traditions. This sauce, prepared with a generous hand, is often shared amongst friends and family at the table, its simplicity a nod to the enduring spirit of Italian home cooking.

Bagna Cauda should taste like the sea meeting the earth, with the saltiness of anchovies mingling with the mellow heat of garlic, all enveloped in the richness of olive oil and butter. A whisper of red pepper adds warmth, leaving a comforting heat that invites another bite. This is a sauce to be savored slowly, with each vegetable dipped bringing a new delight.

Ingredients

  • 12anchovy fillets
  • 6 clovesgarlic — sliced
  • 120 mlextra virgin olive oil
  • 60 gunsalted butter
  • 1 pinchred pepper flakes
  • to tastefine sea salt

Method

  1. Peel and thinly slice 6 cloves of garlic. Place them in a mortar and pestle or a small food processor along with 12 anchovy fillets. Begin pounding or blending the mixture until it reaches a coarse pesto-like texture. The anchovies should break down, and the garlic should be well-integrated but still slightly visible.
  2. In a small saucepan, combine the garlic and anchovy mixture with 120 ml of extra virgin olive oil. Place the saucepan over low heat. Stir gently and continuously as the mixture warms, ensuring the anchovies dissolve completely into the oil. The mixture should not sizzle; if it does, reduce the heat immediately.
  3. Once the anchovies have melted into the oil, add 60 g of unsalted butter to the saucepan. Continue stirring until the butter is fully melted and incorporated into the mixture. The sauce should appear smooth and slightly thickened, with a glossy sheen.
  4. Sprinkle a pinch of red pepper flakes into the sauce, stirring to distribute evenly. Taste the sauce and add fine sea salt as needed, keeping in mind that the anchovies are naturally salty. Dip a piece of bread into the sauce to test for seasoning; it should taste rich and balanced, with a hint of heat from the pepper flakes.
  5. Remove the saucepan from heat and allow the Bagna Cauda to rest for a few minutes. This brief resting period allows the flavors to meld and the garlic to mellow. Serve the sauce warm with an assortment of fresh vegetables or crusty bread for dipping.
Cover of Authentic Italian Cuisine
From the cookbook

Authentic Italian Cuisine

This recipe is from Authentic Italian Cuisine by Yassine Sbiti — the Italian volume in the ComidaTime International Cuisines series.

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