Bagna Cauda literally means “hot bath” in Italian—a fitting name for this warm, traditional dip from Piedmont. Made with garlic, anchovies, olive oil, and butter, it’s served bubbling in a communal dish, ready for dunking fresh vegetables and crusty bread. Bold, comforting, and perfect for sharing, it’s a dish that brings people together around the table.
Equipment
- 1 Heavy bottom pan
Ingredients
- 80 ml olive oil
- 80 g butter
- 3 cloves garlic
- 100 g Good qaulity Italian anchovies packed in oil, thoroughly drained
Instructions
- Start by finely mincing the garlic. For a gentler taste, you can simmer the garlic in milk until it's soft and mellow.
- Add the oil and garlic to a cold pan, then set it over a low flame.
- Let the garlic gently soften without browning, this should take about 10 minutes.
- Next, stir in the anchovies and let them slowly dissolve into the mixture, keeping the heat low throughout.
- Add the butter and continue to cook gently until everything is well combined.
- Serve Bagna Cauda with crisp crudités—think fennel, radishes, and celery. A crusty sourdough or ciabatta works beautifully. For wine, try a chilled Gavi or a light Dolcetto
- If you're in South Africa and curious to try Bagna Cauda with its traditional wine pairings, you're in luck. Gavi and Dolcetto—two Piedmont gems—are available online from local wine merchants like Wine Cellar, Vino.co.za, and Port2Port.
- Leftovers can be stored in the fridge for up to 3 days. Reheat gently over low heat, stirring to re-emulsify. It may separate slightly, but a splash of warm water helps bring it back together.
- Want to know the story behind Bagna Cauda? Read the blog post here.
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