A warm and flavorful Italian classic, perfect for sharing with fresh or cooked vegetables.
Have you ever sat down at the table and immediately felt that it was going to be a special meal? That’s exactly what Bagna càuda does. The first time I made it, I remember the slow cooking process, the garlic gently softening in milk and the anchovies melting into a rich, creamy sauce. It’s simple, rustic and incredibly flavorful, but most of all it brings people together. Let’s see how to make Bagna càuda.
Bagna càuda
Bagna càuda is a traditional Piedmont hot dip made with anchovies, garlic, milk and olive oil, slowly cooked and served with raw or cooked vegetables. A rich and convivial Italian classic.
Ingredients
Tools
- Saucepan
- Strainer
- Wooden spoon
- Bowl
- Serving warmer
Instructions
- Soak the anchovies in white wine for about 1 hour, then clean them removing bones.
- Cook the garlic gently in milk for about 10 minutes without boiling.
- Strain the milk and discard the garlic, keeping the flavored milk.
- In a saucepan, melt the anchovies over very low heat, stirring continuously.
- Slowly add the olive oil while stirring until smooth.
- Add the flavored milk and cook gently for about 10 minutes without frying.
- Transfer to a serving pot and keep warm.
- Serve with raw or cooked vegetables.
Nutritional values (per serving)
295 kcal
24 g
3 g
17 g
1 g
0 g
1300 mg
Chef’s Tips
Keep the heat low
Never let the sauce fry. Low and slow cooking is the key to a smooth and balanced texture.
Balance the garlic
Cooking garlic in milk helps reduce its sharpness, making the sauce more delicate and enjoyable.
Serve it warm
Always keep Bagna càuda warm while serving to maintain its creamy consistency.
This post is also available in: