Bagna Cauda was originally a very simple dish, often thrown together as a morning snack for Italian vineyard workers in midwinter. It has since moved into the realm of the home and has been spruced up by adding other vegetables such as, celery, artichokes, or mushrooms. In Alba, Italy, you might find it served with black truffles. Sometimes it is made with milk or butter and even with walnut oil. This sauce is served in a pot for everyone to dip their vegetables into, and kept warm by serving over a candle. Also serve the Bagna Cauda sauce with chunks of crusty bread and your favorite raw vegetables. This dip is fun for a party appetizer no matter where you live.
Bagna Cauda, pronounced [BAHN-yah KOW-dah) is a specialty of Piedmont, Italy. When translated, it means, “warm sauce or hot bath. It was synonymous of good company, delicious food, and the season’s new wine. Now days it is considered a traditional part of the Christmas Eve buffet in homes throughout Italy.
To properly make this recipe, the olive oil is gently warmed with garlic cloves and anchovies until the oil is scented, the garlic is softened, and the anchovies are dissolved.
Bagna Cauda Recipe