Bagna Càuda

Name: Bagna Càuda
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian (Piedmontese)
Ingredients: Garlic cloves, thinly sliced — 8; Anchovy fillets, chopped — 10; Extra-virgin olive oil — 150 ml (2/3 cup); Unsalted butter — 50 g (3.5 tbsp); Milk (optional, to mellow garlic) — 100 ml (1/3 cup + 1 tbsp)

The Quirky Foodster Team

★ ★ ★ ★ ★ (0)

10 min

Prep

25 min

Cook

Ingredients

Garlic cloves, thinly sliced — 8
Anchovy fillets, chopped — 10
Extra-virgin olive oil — 150 ml (2/3 cup)
Unsalted butter — 50 g (3.5 tbsp)
Milk (optional, to mellow garlic) — 100 ml (1/3 cup + 1 tbsp)

Method

If using, soak sliced garlic in milk for a few hours to mellow its sharpness, then drain.
Combine garlic and half the olive oil in a small pot over very low heat; cook gently 15-20 minutes until garlic is soft
but not browned.
Add anchovies, stirring until they dissolve into the oil, about 5 minutes.
Whisk in butter and remaining olive oil until smooth and gently bubbling.
Transfer to a warm serving pot and keep warm at the table for dipping vegetables.

Cultural Background: Meaning 'hot bath' in Piedmontese dialect, bagna càuda is a warm dip of garlic and anchovies slowly cooked in olive oil and butter, traditionally kept warm at the table over a small burner and served communally with raw and cooked vegetables.

Tips: • Very low heat is essential — browned garlic turns bitter and ruins the delicate balance. • Soaking the garlic in milk beforehand is a traditional way to soften its raw bite.

Variations: • Add a splash of cream for a milder, richer version. • Some regional versions add chopped walnuts for texture.

Storage: Refrigerate up to 2 days; the sauce will solidify when cold.

Reheating: Reheat gently over very low heat, stirring until smooth again; do not let it boil. Nutrition (per serving) Approx. 150 kcal, 2 g protein, 16 g fat, 1 g carbohydrate per 30 ml serving.

FAQs: What is bagna càuda traditionally served with? Raw and lightly cooked vegetables like cardoons, peppers, cabbage and Jerusalem artichokes, for dipping. Is it very fishy tasting? The anchovies dissolve into the oil, giving a deep savoury flavour rather than a distinctly fishy one.