Bagna Cauda (Piedmontese Warm Garlic-Anchovy Dip)
You start with 3 whole heads of garlic.
Every clove needs to be separated and peeled. It's worth it.
Always nice to have a friend to help with a task such as this -- notice Jennifer's knife technique, as compared to Merrill's fingers-only approach.
That's a lot of garlic!
It goes into a pot of simmering water to blanch, which takes some of the bite out of the garlic.
The garlic bobs around in there for 10 minutes.
At this point, it's softer and easily mashable.
Merrill gets right in there.
Key ingredient #2: anchovies! Don't skimp and go for a cheapo brand -- you'll notice the difference if you use good anchovies.
In they go to the olive oil!
Along with all that mashed garlic.
About 30 minutes of gentle simmering later, you've got a lovely, mellow dip for all your blanched spring veggies.
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Author Notes: This recipe comes from my friend Jessica Theroux's cookbook, Cooking With Italian Grandmothers. - merrill
Serves 6 as an appetizer
- 3 whole heads garlic, broken into cloves and peeled
- 1 cup olive oil
- 5 anchovy fillets, rinsed if salted and finely chopped
- Blanched or raw vegetables for serving
- Freshly ground black pepper
- Salt
- Bring a medium saucepan of water to a boil and gently drop in the garlic cloves. Boil gently for 10 minutes and then remove and drain the garlic cloves. Mash the garlic in a mortar and pestle or however else you choose.
- Warm the olive oil in a small, heavy pot over medium-low heat. Add the anchovies and the garlic, bring to a simmer and lower the heat so the liquid is barely bubbling. Cook very gently for half an hour, stirring occasionally so that the garlic doesn't stick to the bottom of the pot.
- Blanch and cut up the vegetables while the dip is simmering and arrange them on a large platter.
- When the bagna cauda is ready, add lots of black pepper and some more salt if necessary. Serve warm with the vegetables.
- This recipe is a Community Pick!
Tags: Cocktail Party, traditional
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over 1 year ago paulacurry911
My cousin remembers having the bagna cauda spooned over polenta for dinner. Also, having the
polenta cut into squares the next morning, sauted in butter and topped with a sunny side up egg.
YUM.
over 1 year ago VeggieQueen
My mum makes a mean bagna cauda - a good tip is to serve it over a small candle when you're eating it as it gets cool quickly! Well that's how we do it in my house anyway :)
over 1 year ago VeggieQueen
My mum makes a mean bagna cauda - a good tip is to serve it over a small candle to keep it warm when you're eating it as it gets cool fast! Well that's how we do it in my house anyway :)
over 1 year ago merrill
Merrill is a co-founder of Food52.
Good pointer, thanks!
about 2 years ago cookbookchick
how about posting your bagna cauda recipe, lorigoldsby?
about 2 years ago lorigoldsby
I posted it under my recipes
about 2 years ago lorigoldsby
LOVE, Love, love bagna cauda! Although my recipe calls for cream and while we do dip some vegetables in it, it seems I'm constantly refilling the bread basket! Even people who would never order anchovies on their pizza should try this, more like a warm cesear salad dressing.
about 2 years ago merrill
Merrill is a co-founder of Food52.
Wow, that sounds great!