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Bagna Càuda

Name: Bagna Càuda
Prep time: PT15 minutes
Cook time: PT20 minutes
Total time: PT35 minutes
Yield: 6
Cuisine: Italy
Ingredients: 100 g Salt-packed anchovy fillets (Rinsed and patted dry. You can substitute with oil-packed anchovies, but ensure they are good quality.); 8 cloves Garlic cloves (Peeled and thinly sliced.); 200 ml Extra virgin olive oil (A good quality olive oil is essential for flavor.); 60 g Unsalted butter; Assorted for dipping Raw vegetables (Such as carrots, celery, bell peppers, fennel, broccoli florets, cauliflower florets, endive leaves, radishes, and cardoons (if available).)

A traditional Piedmontese warm dip made with olive oil, garlic, and anchovies, perfect for sharing with an assortment of raw vegetables.

準備時間15 minutes

調理時間20 minutes

合計時間35 minutes

分量6

難易度Easy

2件の編集· Feb 8

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🧂 材料

100 g Salt-packed anchovy fillets(Rinsed and patted dry. You can substitute with oil-packed anchovies, but ensure they are good quality.)
8 cloves Garlic cloves(Peeled and thinly sliced.)
200 ml Extra virgin olive oil(A good quality olive oil is essential for flavor.)
60 g Unsalted butter
Assorted for dipping Raw vegetables(Such as carrots, celery, bell peppers, fennel, broccoli florets, cauliflower florets, endive leaves, radishes, and cardoons (if available).)

👨‍🍳 作り方

1
Prepare the garlic: In a small saucepan, combine the sliced garlic cloves with just enough milk to cover them. Bring to a gentle simmer over low heat and cook for about 10-15 minutes, or until the garlic is very tender and easily pierced with a fork. Drain the garlic, discarding the milk.
⏱️ 15 minutes
2
Melt the anchovies: In a medium, heavy-bottomed saucepan or a fondue pot, combine the rinsed anchovy fillets with the olive oil. Place over very low heat. Cook gently, stirring occasionally, until the anchovies have completely dissolved into the oil, creating a fragrant, emulsified base. This should take about 10-15 minutes. Do not let the mixture boil or fry.
⏱️ 15 minutes
3
Incorporate garlic and butter: Add the softened, drained garlic to the anchovy and olive oil mixture. Stir in the butter until it is completely melted and incorporated. Continue to cook over very low heat for another 5 minutes, allowing the flavors to meld. The dip should be warm but not bubbling.
⏱️ 5 minutes
4
Serve: Transfer the bagna càuda to a heatproof serving dish or a fondue pot set over a very low heat source (like a tealight warmer) to keep it warm. Arrange the prepared raw vegetables around the dip for easy dipping. Instruct guests to dip the vegetables into the warm mixture.

調理履歴を記録する

💡 プロのコツ

✓Keep the bagna càuda warm at the table using a fondue pot or a heat diffuser under the serving dish.
✓Cardoons are a traditional vegetable for dipping, offering a unique texture and slightly bitter flavor.
✓Bagna càuda is a wonderfully social dish, encouraging conversation and shared enjoyment.

✨ アレンジアイデア

このレシピを独自にアレンジするためのヒント

For a richer dip, a splash of heavy cream can be stirred in at the end of step 3.
To mellow the garlic flavor, you can blanch the sliced garlic in water for 1 minute before simmering in milk.