Warm Anchovy Garlic Dipping Sauce — Bagna Cauda Piemontese
The Piedmontese 'hot bath' of anchovies and garlic slow-simmered in olive oil and butter into a warm dipping sauce served over a flame, with raw and lightly cooked vegetables to dunk and a hunk of country bread.
Italian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Soak 16 garlic cloves in 400ml milk for 10 minutes; drain and rinse. Mash to coarse paste. Trim and cut cardoons or celery into sticks. Cut red bell pepper into strips, separate cauliflower florets, slice fennel into wedges, cut beetroot into batons, and thinly slice Jerusalem artichoke. Lightly toast 120g country bread slices.
Saute
Heat 200ml olive oil and 40g butter in a small heavy pan over very low heat for 2 minutes until butter melts, keeping temperature under 80°C. Add garlic paste, cook 8 minutes over lowest heat stirring every 2 minutes until creamy-pale and dissolved. Garlic should not brown.
Simmer
Add drained anchovies to the warm oil, cook 12 minutes over lowest heat mashing every 2 minutes with a wooden spoon until anchovies fully dissolve into a glossy beige sauce. Stir in 0.5 tsp black pepper. Taste for balance—intensely savoury but mellow.
Plate
Arrange all prepared vegetables on a wooden board around the warm bagna in its pan. Position toasted bread alongside. Set bagna over a small table flame or warmer. Each diner dunks vegetables and bread into the warm sauce.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.