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Bagna Cauda

In Piedmont, eating bagna cauda (sometimes caoda) is a fall and winter ritual, commonly accompanied with a fresh, young Barbera wine. The name means "hot bath," and the dish is so-called because the mixture of garlic and anchovies is traditionally kept warm in a chafing dish or fondue pot. Bagna cauda is served with small pieces of assorted vegetables for dipping and crusty bread to catch the drips. Among the possible vegetables are raw Jerusalem artichokes, cardoons, bell peppers, carrots, spinach, green onions or celery; cooked potatoes; roasted onions or beets; and blanched cauliflower or broccoli. Some cooks prefer to simmer the garlic first in a little milk to tame the flavor. The cloves are then mashed to a paste and mixed with the anchovies, olive oil and butter.
Average Customer Rating:
5 out of 5
5
 out of 
5
(2 Reviews) 2
2 of 2(100%)reviewers would recommend this product to a friend.
Sort by Customer Reviews for Bagna Cauda
Review 1 for Bagna Cauda
5 out of 5
5 out of 5
December 23, 2016
Would You Recommend? Yes
0points
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Bagna Cauda Recipe
December 23, 2016
The recipe is spot on. I grew up in an Italian family and every Christmas Eve we had this.
In fact the Electric frying pan full of Bagna cauda was on thru New Years.
I have carried on this tradition with my children. My family was from Genoa, we had veges only. Now I have incorporated thinly sliced meat along with veges.
YUMMY RED WINE AND FRENCH BREAD!
Review 2 for Bagna Cauda
5 out of 5
5 out of 5
,Broomfield
,CO
October 20, 2015
Ability level:Novice
Cooks for:3 to 5 people
Cooks:Every day
Would You Recommend? Yes
+1point
1of 1found this review helpful.
Thank you! You have successfully submitted a comment for this review.
Authentic Bagna Cauda
October 20, 2015
This recipe is one handed down from when i was a child. Authentic Italian. The aroma permeates your home. You would not expect the combination of ingredients to taste so good but it does. Combined with the veggies and bread you want to keep dipping and wipe the pot clean.