Saturday, July 20 2024

Bagna caoda or bagna cauda is a typical Piedmont preparation made with anchovies, oil and garlic and used as a dip for fresh vegetables in the fall season.

Since it is a hearty dish, it is usually considered a main course but sometimes it can also be served as an appetizer for a dinner with friends…

In fact, in ancient times, it was precisely during get-togethers and dinners with friends that this dish was prepared, which over time has become a symbol of friendship and cheerfulness.





  • 2 cups garlic (about 2 cups cloves)
  • 17 oz of desalted anchovies (about 1 lb)
  • 1 2/3 cups extra virgin olive oil
  • 7 tbsp butter (optional)
  • 2 1/2 cups milk
  • Fresh seasonal vegetables: bell peppers, onions, cardoons, potatoes, beets, carrots, cherry tomatoes



– Start by cleaning the garlic, cut it in half and remove the soul to make it less indigestible. Now place it in a saucepan, cover it with plenty of cold water and bring it to a boil. Drain it from the water and repeat this operation four times. This will make the garlic more digestible and at the same time it will not lose its flavor

– Put the garlic in a saucepan with the milk and let it cook until it starts to boil slightly

– Separately, in a frying pan over very moderate heat, melt the anchovies with the butter and oil until they turn into a cream. At this stage it is very important that the anchovies cook over moderate heat, otherwise they may be slightly rancid

– Combine all the ingredients and blend them with an immersion blender to make a fine, smooth cream

– Now that the bagna cauda is ready, all you have to do is arrange it in the classic “fujot”(earthenware pots) and dip the fresh seasonal vegetables you cut earlier.

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