Bagna Cauda

I hosted family over thanksgiving. My sister made this served with raw cabbage, blanched cauliflower, snap peas and mini cucumbers. It was delicious. It reminded me of an Asian dish my mom made for us growing up made with fermented fish. Equally as good and takes me back to my youth! Thank you for this recipe. I will be making it again!

• Vivian

• Plymouth, Mn

• 11/30/2022

This is exactly the recipe. And celery, cauliflower and sliced mushroom were the best dipping veggies. We would eat it on New Years and while we didn’t always use this technique, one trick my grandfather taught us, was to boil the garlic to reduce it before adding it to the sauce . It worked great either way. Ah

• Vitoria

• 10/22/2022

Amazing

• Ungabunga

• Yuma, AZ

• 6/22/2022

Its amazing. I make it iseveral tmes a year. We use raw cabbage, dliced green peppers and french bread for dipping.

• Dawn

• Collinsville, Illinois

• 3/11/2022

This stuff is awesome. If you don't have anchovies, use a tablespoon of good quality anchovy paste. Anchovy past got a bad reputation years ago for being the dregs of the processing and thus were the unsaleable parts, broken partial fish that to avoid waste, were ground into a paste and this is just frugal. Make sure everybody at the party eats this as it's heavy on the garlic ( love it) Buon mangiare!

• homewinemaker

• San Francisco

• 11/23/2021

Grew up with it my parents were Piemontese. One exception we use 1/4 pound of butter with the olive oil makes the taste dipped with celery unbelievable. Of course good Italian Bread a must.

• Crotte

• Ohio

• 1/1/2021

Original Ingredients from Cuneo's recipe (City of birth) for 4 persons. Garlic (about 6 heads) 570 g Extra virgin olive oil 600 g Salted anchovies 300 g Red wine 125 g

• EquusInsanus

• Italy,Piedmont

• 8/22/2020

In the original recipe, neither butter nor milk is used. This is a habit of those who do not come from Piedmont, the home of the recipe. Only 3 ingredients. Extra virgin olive oil and anchovies.

• EquusInsanus

• Italy, Piedmont

• 8/22/2020

A friend of mine mentioned that her family made this the other day. Thinking it sounded interesting, I decided to make it. Wow. So delicious. The flavors are amazing. I think my veggie selection could have been better, but it really was a willing recipe. I will be making this again. I think it would make for a delicious salad dressing or tossed with pasta.

• rtag0824

• Cody, WY

• 4/24/2020

A friend first introduced me to Bagna Cauda decades ago. The dish was served in an electric skillet in the middle of the table with vegetables and different kinds of seafood and meat. Hearty bread was used as the plate while cabbage leaves were used to scoop the meal unto the bread like a spoon. Both the plate and spoon were eaten during the meal. Quite the fabulous time together with friends.

• dbmaulden

• Renton, Wa.

• 6/9/2019

Could u not cook at all? It is so delish as is..? Perhaps raw garlic wud/cud bother some folks..? I spose then it wouldnt be authentic..??? But my goodness its fab!!

• marciegauntlett

• Cape Cod

• 5/23/2019

Wikipedia writes: Bagna càuda (Italian: [ˈbaɲɲa ˈkauda]; Piedmontese: [ˈbaɲa ˈkɑʊda]; Piedmontese for "hot dip",[1] alternatively written bagna caôda or bagnacauda, etymologically related to Italian root bagn-, meaning "wet", and caldo, meaning "hot") is a warm dip typical of Piedmont, Italy, but with numerous local variations. The dish, which is served and consumed in a manner similar to fondue, is made with garlic, anchovies, olive oil, butter, and in some parts of the region cream. In the past walnut or hazelnut oil would have been used.[2] Sometimes, truffles are used in versions around Alba.[3] The dish is eaten by dipping raw, boiled or roasted vegetables, especially cardoon, carrot, peppers, fennel,[3] celery, cauliflower, artichokes, and onions. It is traditionally eaten during the autumn and winter months, particularly at Christmas and New Year's, and must be served hot, as the name suggests. Originally, in Piedmont, the Bagna càuda was placed in a big pan (peila) in the center of the table for communal sharing. Now, it is usually served in individual pots (the fojòt, a type of fondue pot traditionally made of terra cotta).

• nerdalert

• Grass Valley,CA

• 3/11/2017

Wonderful recipe BUT bagna cauda does NOT mean hot bath, it means hot sauce or dip. The language is not Italian (which in any case would be bagno not bagna), it is piemontese. Hot bath makes no sense, hot sauce definitely does. My mother was piemontese and the anchovy is in our DNA.

• louisevincent

• London, England

• 1/4/2016

Recipes I come to love are recipes that come off as exotic and delicious and fun, but don't have to cost an arm and a leg to make, nor take hours to prepare. We got all our ingredients at Grocery Outlet & Wheeler Dealer, except the butter, and most we'd had on hand for a little while; it was grand to take a few ingredients that would be unappetizing sitting in a little group on the counter, and turn them into something that was delicious and made the house smell wonderful in the process. Also, something I can use my blender, electric fondue pot, fondue forks, a couple of bowls & a rubber spatula is going to win me over any day!

• Bera

• Salem, OR

• 11/29/2014

Made for new years eve 'make your own' ravioli dinner party. served with crudite while we were rolling out pasta, the remainder was pressed into service as a ravioli sauce. a BIG hit both ways. A DEFINITE keeper, and I do not even like anchovies!

• chesterchz

• st louis mo

• 1/26/2013