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.
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Customer Reviews for Bagna Cauda
Review 1 for Bagna Cauda
5 out of 5
5 out of 5
October 20, 2015
Ability level:Novice
Cooks for:3 to 5 people
Cooks:Every day
Would You Recommend? Yes
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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.