Bagna Cauda is a staple dish of the northern Italian region of Piedmont. It has been around since the 16th century, and its traditional recipe has few and simple ingredients that have remained the same over time. Two of its main ingredients are anchovies and garlic. Served as an appetizer or a main course, Bagna Cauda is the perfect addition for a dinner party with a group of people. Bagna Cauda is prepared with a selection of raw autumn or winter vegetables and bread that are dipped fondue-style in the warm sauce (as the name suggests). Restaurants and home cooks in Piedmont serve it in a pot called fujòt. These traditional pots are made of terracotta or porcelain and are sometimes used as wedding gifts in this region.
Chef Roberto Fracchioni showed us how to prepare his very own version of this traditional northern Italian dish. Watch the video recipe to learn more (full recipe below).
Buon appetito!
RECIPE: Bagna Cauda
Ingredients
100 g Garlic – Peeled
100 g Anchovy Fillets in salt
250 ml Extra Virgin Olive Oil DOP
2 pcs. Each Red, Yellow, Orange Pepper
1 pc. Cucumber
4 pcs. Roma Tomato
6 pcs. Celery Stalks
3 pcs. Radicchio di Treviso
4 pcs. King Oyster Mushrooms
1 Head Cauliflower
1 Head Broccoli
Instructions
- Rinse anchovies well under cold running water and pat dry.
- Place the garlic, anchovies and olive oil in a pot over a low flame.
- Simmer very slowly, stirring often and crushing the garlic and the anchovies with a rubber spatula or wooden spoon.
- Continue to simmer and mash the ingredients until the ingredients come together in a thick puree, about 1 hour.
- Peel and chop vegetables and place them on a dipping tray.
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