Bagna Cauda
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Bagna Cauda, a rich and savory Italian dipping sauce, is perfect for pairing with fresh vegetables and crusty bread, served warm for a comforting touch.
This traditional dish from Piedmont combines bold flavours of garlic and anchovies, creating an unforgettable experience. Gather around with loved ones and savour it alongside a glass of red wine for a truly authentic culinary delight.
Bagna Cauda
Rated 5.0 stars by 1 users
Cuisine
Mediterranean
Servings
6
Prep Time
15 minutes
Cook Time
15 minutes
Bagna càuda is a warm dipping sauce and traditional dish in Piedmontese and Provençal cuisine, commonly enjoyed with vegetables. It is made from olive oil, finely chopped anchovies, and garlic, with optional additions like truffle or salt for enhanced flavour. Typically served hot, the sauce is maintained at a warm temperature on the table using a small heat source, such as a candle or burner, to ensure its rich, velvety texture is perfect for dipping raw or cooked vegetables.
Author:Andrew Harrington
Ingredients
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1/2 x Cup Pukara extra-virgin olive oil
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2 x Tablespoons Pukara extra-virgin olive oil
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5 x cloves of garlic, micro planed or minced
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60 gm Talatta Anchovy Paste
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8 x tablespoons of butter.
Directions
Put the oil in a pan with the garlic and anchovy paste and cook over a low heat, stirring, until you have a melted, muddy mess.
Everything should begin to meld together.
Whisk in 6 tablespoons of butter, and as soon as it has melted, remove from the heat and give a few more beats of your whisk so that everything is creamy and amalgamated.
Taste, and if you feel you want this dipping sauce which is meant to be pungent but not acrid -
If you like it a little more mellow, whisk in the remaining.
2 tablespoons of butter.
Recipe Note
Pour into a dish that, ideally, fits over a flame so that it does not get cold at the table. Dip in the cruditè and eat.