A Piemontese dipping sauce made up of garlic, anchovies, parsley and butter eaten much like fondue. Serve hot alongside raw, boiled or grilled vegetables.
Traditionally, like fondue, Bagna Cauda is kept warm over a small burner during the whole dinner. Often it’s a meal in itself, served with toasted bread and preceded by some salami cacciatore (a typical local small salami) and a good glass of Barbera wine.
A great variety of vegetables are served with Bagna Cauda—raw, cooked or grilled. Some suggestions include: peppers, artichokes, cabbage, fresh leeks, endive, green onions, white turnips, oven-cooked beets, cauliflower, potatoes or roasted onions. Sometimes, even grilled polenta is used!
Vegetables & Shrimp:
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