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
LauraE
Dade City, Fl
October 19, 2010
Would You Recommend? Yes
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Had guests hovering around the table
October 19, 2010
This has become a favorite, We call it Italian "birth control" with the garlic and anchovies. A plate of crudites with the bagna cauda in a small crock is a focal point at a party. We just don't tell people what it is until later in the day when everyone has had some.