Bagna Cauda Recipe

Serves: 6 people
Total Cooking Time: 25 minutes
Prep Time: 15 minutes
Cook Time: 10 minutes

Nutritional Information per Serving:

• Calories: 285
• Protein: 8g
• Fat: 28g
• Carbohydrates: 3g
• Fiber: 1g
• Sugar: 1g
• Sodium: 685mg
• Iron: 1.8mg
• Calcium: 85mg
• Omega-3: 285mg
• Vitamin E: 3.2mg
• Niacin: 2.5mg

What You Will Need

For the Bagna Cauda:

• 12-16 anchovy fillets in oil, drained
• 8-10 cloves garlic, thinly sliced
• 1/2 cup extra virgin olive oil
• 4 tablespoons unsalted butter
• 1/4 cup heavy cream (optional, for mellowing)
• Freshly ground black pepper to taste

For the Vegetable Platter:

• 2 large red bell peppers, cut into strips
• 1 large fennel bulb, cut into wedges
• 1 bunch radishes, trimmed with small stems left on
• 1 head cauliflower, cut into florets
• 2 large carrots, cut into sticks
• 1 bunch asparagus, trimmed
• 8 ounces small potatoes, boiled until tender

Traditional Accompaniments:

• Crusty Italian bread, sliced
• Hard-boiled eggs, halved
• Roasted chestnuts (seasonal)
• Grissini breadsticks

Essential Equipment:

• Heavy-bottomed saucepan or fondue pot
• Wooden spoon for stirring
• Sharp knife for prep
• Large serving platter
• Small bowls for individual portions
• Candle or small burner to keep warm

Selecting Quality Ingredients

The success of Bagna Cauda depends entirely on using the best ingredients available. Choose high-quality anchovies packed in olive oil – look for Italian or Spanish brands with plump, meaty fillets. Use fresh garlic with firm, white cloves and no green sprouts. The olive oil should be fruity and robust, preferably from Italy, as it forms the base of the sauce.

Preparing the Garlic

Peel the garlic cloves and remove any green germs from the center, as these can create bitterness. Slice the garlic as thinly as possible – paper-thin slices will melt into the oil more readily and create a smoother sauce. Consistent, thin slicing ensures even cooking and prevents some pieces from burning while others remain raw.

Preparing the Anchovies

Drain the anchovy fillets and pat them gently with paper towels to remove excess oil. If the fillets are very large, you can chop them roughly, but small fillets can be left whole as they will dissolve during cooking. Quality anchovies should smell of the sea, not fishy or overly salty.

Starting the Gentle Cook

In a heavy-bottomed saucepan over very low heat, warm the olive oil gently. Add the sliced garlic and cook slowly, stirring frequently, for 3-4 minutes until the garlic becomes fragrant and just begins to turn golden. The key is gentle heat – rushing this step will result in burnt, bitter garlic.

Adding the Anchovies

Add the anchovy fillets to the warm oil and garlic mixture. Using a wooden spoon, gently mash and stir the anchovies as they warm, helping them dissolve into the oil. This process takes 3-4 minutes, and the anchovies should completely melt into the oil, creating a smooth, aromatic base.

Incorporating the Butter

Remove the pan from heat and whisk in the butter, one tablespoon at a time, until fully incorporated and the sauce becomes glossy and smooth. The butter adds richness and helps create the luxurious mouthfeel that makes Bagna Cauda so irresistible.

Optional Cream Addition

For those who find traditional Bagna Cauda too intense, slowly whisk in the heavy cream to mellow the flavors while maintaining the rich, warm consistency. This creates a gentler version that appeals to more palates while preserving the essential character of the dish.

Seasoning and Final Adjustments

Taste the Bagna Cauda and add freshly ground black pepper as desired. The sauce should be intensely flavorful but balanced – salty from the anchovies, aromatic from the garlic, and rich from the oil and butter. Adjust by adding more butter if too sharp, or more oil if too thick.

Preparing the Vegetable Array

While the Bagna Cauda cooks, arrange your prepared vegetables on a large platter. The traditional selection includes both raw and lightly cooked vegetables that provide different textures and flavors to complement the rich dip. Blanch harder vegetables like cauliflower and asparagus until just tender-crisp.

Creating the Perfect Vegetable Platter

Arrange the vegetables by color and type for an attractive presentation – group the red peppers together, arrange the fennel wedges in a fan pattern, and create small bundles of asparagus. Include small bowls for the cooked potatoes and hard-boiled eggs, which are traditional accompaniments.

Serving Temperature and Setup

Transfer the hot Bagna Cauda to a fondue pot or small slow cooker to keep it warm throughout the meal, or use a small candle warmer. The sauce should be served hot but not bubbling violently, as this can cause splattering and make it difficult to dip vegetables safely.

Traditional Serving Style

In Piedmont, Bagna Cauda is traditionally served family-style with everyone gathering around the pot, dipping vegetables directly into the communal sauce. Provide individual small plates for each person to catch drips and hold their vegetables. The communal aspect is part of the charm and tradition of this dish.

Proper Dipping Technique

Dip vegetables into the warm sauce, allowing excess to drip back into the pot, then eat immediately while the sauce is still warm on the vegetable. Different vegetables absorb the sauce differently – dense vegetables like carrots provide crunch, while softer ones like peppers become luxuriously coated.

Wine Pairing Suggestions

Bagna Cauda pairs beautifully with robust red wines from Piedmont, such as Barbera or Dolcetto, which can stand up to the intense flavors. Alternatively, a crisp white wine like Arneis or Gavi can provide a refreshing contrast to the rich, oily sauce.

Storage and Reheating

Leftover Bagna Cauda can be refrigerated for up to 3 days and gently reheated over low heat, whisking in a little extra olive oil if needed to restore the smooth consistency. The flavors actually improve after a day, making it even more delicious as leftovers.

Seasonal Variations

In autumn and winter, include roasted chestnuts, Brussels sprouts, and winter squash. Spring versions might feature artichoke hearts, fresh peas, and spring onions. Summer variations can include grilled vegetables and fresh tomatoes, though these are less traditional.

Make-Ahead Tips

The garlic can be sliced and the vegetables prepared several hours ahead. The actual Bagna Cauda is best made just before serving, though it can be prepared up to 30 minutes ahead and kept warm. Have all ingredients ready before beginning, as the cooking process moves quickly.

Dietary Considerations

Traditional Bagna Cauda is naturally gluten-free and keto-friendly. For those avoiding anchovies, a vegetarian version can be made with extra garlic, capers, and umami-rich ingredients like miso paste, though it will not be authentic. The dish is naturally dairy-free if you omit the butter and cream.

Tips for Perfect Results

Never let the garlic brown or burn, as this will create bitterness throughout the dish. Use the lowest heat possible and be patient with the cooking process. Quality ingredients make all the difference – invest in good anchovies and olive oil. Keep the sauce warm but not boiling during serving to maintain the perfect consistency.