Bagna Cauda

Bagna cauda means, literally, “hot bath.” It is one of the most flavorful savory peasant dishes from the Piedmont region of Italy.  And it is quick and easy to prepare and can be served either as an appetizer or as a full meal, in the same dish or pot in which it is made.

Suggestion for presentation

Use a chafing dish, cast-iron pot, or flameproof earthenware casserole to heat the ingredients, than keep the dip hot over a candle warmer or spirit lamp.

To eat bagna cauda, hold a piece of bread in one hand and a piece of vegetable in the other.  Dip the vegetable into the sauce, hold it over the bread, and eat it.

The best vegetables to eat with your Bagna cauda are celery, savoy cabbage, fennel, cucumbers, radishes, red and green peppers but you can substitute any raw vegetable you like.

Cut the vegetables into a variety of shapes and soak them in a bowl of ice cubs and water for an hour to crisp them.  Dry them will and arrange them on a large platter or tray.  Serve them with the sauce a loaf of fresh Italian bread and a bottle of rough red wine, such as Barbera,

This savory dish can be a chic finger-food food treat for your next casual dinner with friends or family.

            1-cup extra virgin olive oil

            ¼ cup unsalted butter

            1 ½  tablespoon garlic, finely minced

            1 (2-ounce) can rolled anchovy fillets with capers

            3 tablespoons parsley, finely chopped

            2 teaspoons capers

Combine the olive oil, butter and garlic in a chafing dish, cash-iron pan, or enamel or earthenware casserole.  Simmer the ingredients for a few minutes over low heat.  Do not let the garlic turn brown.  Add the anchovies, parsley and capers.  Simmer, the mixture for 15 minutes, or until the flavors are will integrated.  The anchovies will dissolve.)  Remove the pot from the strove and place it over the candle warmer or spirit lamp. 

Serve it with assorted crisp vegetables like the ones mentioned above and warm Italian bread.   


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