There bagna cauda is a typical preparation of Piedmont based on anchovies And garlic. A “hot sauce“which is usually brought to the table accompanied by fresh and cooked vegetables. Try it for a dinner with friends.
Ingrediants
- 4 heads of garlic
- 100 g of salted anchovies
- a glass of red wine
- 150 g of extra virgin olive oil
How to prepare: Bagna Cauda
There bagna cauda it is one of the symbolic preparations of Piedmont. A very tasty sauce based on anchovies and garlic that also boasts some days of celebration, the one dedicated to the Bagna Cauda Day which takes place every year in Asti. There recipe that we present is the one deposited at the Italian Academy of Cuisine in September 2015 and considered “the most reliable and passable” by the judging panel of experts.
Bagna cauda literally means “hot sauce” and is prepared by letting it cook slowly in theextra virgin olive oil, the wedges ofgarlic and the anchovies (preferably of the red type of Spain), until they are completely flaked.
It is traditionally served in fujot, the typical earthenware stoves that keep it warm, accompanied by raw vegetables (such as Nizza Monferrato “hunchback” thistle or pepper) and cooked (from Jerusalem artichoke to boiled potato, passing through savoy cabbage).
OTHER TASTY RECIPES: Cauliflower with cavour, Cabbage and anchovy salad, Bigoli in anchovy sauce
- Execution
- average
- Preparation time
- 45 min
- Cooking time
-
60 min
- Portions
-
4
- Total time
-
3h and 20 min
How to prepare: Bagna Cauda
Start preparing the garlic bagna cauda: peel the garlic, remove the sprout and cut each clove in half lengthwise. Now devote yourself to anchovies. First of all, desalt them and then remove the bone.
Dip them for a few minutes in red wine and then dab them. Start cooking the garlic cloves in a crock with half the oil and stir with a wooden spoon.
Add the anchovy fillets and remaining oil. Simmer for about 60 minutes, stirring occasionally.
Be careful not to fry oil. The cooking must be very sweet: for better heat dispersion, place a flame spreader under the crock. Towards the end you can help yourself with the wooden spoon by flaking the garlic cloves which in the meantime will have softened. Once ready, bring the bagna cauda to the table inside the typical fujot, which will keep it warm.
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