Bagna Cauda
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Bagna Cauda, a rich and savory Italian dipping sauce
Bagna Cauda – A Bold and Savory Italian Dipping Sauce Discover the heartwarming flavors of Italy with Bagna Cauda, a rich and savory dipping sauce from the Piedmont region. Served warm, it’s the perfect companion for fresh vegetables, crusty bread, or even drizzled over roasted dishes for an indulgent twist.
This traditional recipe combines the bold flavors of garlic and anchovies, creating a velvety sauce that’s as comforting as it is delicious. Ideal for gatherings, Bagna Cauda invites you to share a moment of togetherness with loved ones, best enjoyed alongside a glass of your favorite red wine for an authentic Italian experience.
Key Features:
- Traditional Italian dipping sauce from the Piedmont region.
- Rich, bold flavors of garlic and anchovies.
- Perfect for pairing with vegetables, bread, or roasted dishes.
- Best served warm for a comforting and authentic taste.
Elevate your next meal with the bold, savory charm of Bagna Cauda – a timeless Italian delight.
Bagna Cauda
Rated 5.0 stars by 1 users
Cuisine
Mediterranean
Author:
Andrew Harrington
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.
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.