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Bagna Cauda

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!

Image of Bagna Cauda

  • Prep Time

    20min

  • Cook Time

    0min

  • Total Time

    20min

  • Serving Size

    6-8

  • Category Title Appetizer

  • Cuisine Type Italian

  • Level Simple

Recipe By: Delallo

Ingredients

Directions

  • Blanch vegetables by immersing in boiling water for 1-2 minutes, until just brightly colored and still crisp. Immediately soak in ice water to stop the cooking process and keep them fresh. Remove from the water when ready to serve.
  • Place all sauce ingredients in a blender and whirl just until the garlic cloves are finely chopped. Pour the mixture into a saucepan and heat slowly over a direct flame on low heat, just until the mixture is bubbly.

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Keywords:

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Bagna Cauda

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!