← Back to Recipes
DipMediumItalian
Bagna Càuda
Piedmont legendary hot bath of olive oil, butter, garlic, and anchovies, served bubbling in a terra cotta pot with vegetables for dipping. This communal dish embodies the generous spirit of Italian gathering.
⏱️ Prep: 20min🍳 Cook: 30min⏰ Total: 50min👥 Serves: 8🌡️ Hot
✓ gluten-free
⚠️ Contains: 🐟 Fish, 🥛 Dairy
Ingredients
- 12Garlic cloves(thinly sliced)
- 12Anchovy fillets(oil-packed)
- 1 cupExtra-virgin olive oil
- 4 tbspUnsalted butter
- 2 tbspHeavy cream(optional, for mellowing)
- for dippingAssorted vegetables(cardoons, peppers, endive, fennel)
📝 Make Ahead
Best made fresh but holds over very low heat for 1 hour.
Instructions
- Simmer garlic in milk for 30 minutes to mellow (optional traditional step)
- Combine olive oil and butter in heavy saucepan over very low heat
- Add garlic slices, cook gently 20 minutes - never let garlic brown
- Add anchovies, stir until they dissolve completely into sauce
- Stir in cream if using for milder flavor
- Transfer to warming vessel, serve with raw and blanched vegetables
💡 Pro Tips
The garlic must never brown or sauce becomes bitter. Traditional vessels have tea light underneath to keep warm.
📜 History
Traditional Piedmontese dip whose name means warm sauce in Piemontese dialect. Relies on anchovies and garlic to flavor the sauce. Traditionally served in terra cotta warming stove fitted with underside opening for votive candle. Served communally for all to share around table accompanied by steamed or roasted vegetables.
Also pairs well with:
barolobarbaresconebbiolo