QiMeal
Bagna Càuda
Bagna Càuda · ready in 35 min · 4 servings · 634 kcal per serving · easy · 5 ingredients
Bagna Càuda is Piedmont comfort in a pot, where anchovy and garlic slowly dissolve into warm oil and butter for dipping crisp raw vegetables.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Serves
- 4
- kcal
- 634
- Difficulty
- easy
Ingredients · 4 servings
- 80 gAnchovy, drained
- 60 gGarlic, peeled and thinly sliced
- 200 mlExtra virgin olive oil
- 60 gButter, cubed
- 800 gVegetable, raw, trimmed and cut for dipping
Equipment
stovetop, warming flame, small pot, knife, cutting board, spoon, fojot, serving platter
Instructions
- Prepare Work Area
Gather anchovies, garlic, oil, butter, and raw vegetables, then set out a small pot, knife, board, spoon, and a fojot or warmer. · 5 min
What to look for: All ingredients are measured and tools are within reach.
- Slice The Garlic
Peel the garlic, halve any large cloves, and slice them very thinly so they soften into the oil without browning. · 5 min
What to look for: Garlic slices are thin, even, and pale.
- Melt The Fat
Warm the oil and butter over very low heat until the butter melts and the surface looks glossy, not bubbling. · 3 min
What to look for: Butter is fully melted and the fat is clear and glossy.
- Soften The Garlic
Add the garlic and cook gently, stirring often, until it turns tender and pale gold without taking on any toasted color. · 10 min
What to look for: Garlic is soft, pale gold, and not browned.
- Melt The Anchovy
Add the anchovies and mash them with a spoon as they melt into the fat, forming a smooth, fragrant sauce. · 4 min
What to look for: Anchovies have dissolved and the sauce looks unified.
- Keep Sauce Warm
Keep the sauce warm in a fojot or small warmer over a gentle flame while the raw vegetables stay crisp for dipping. · 2 min
What to look for: Sauce stays fluid and gently warm with no frying bubbles.
- Serve For Dipping
Serve the Bagna Càuda at once with raw vegetables around the warmer, stirring the dip now and then so it stays silky. · 1 min
What to look for: Vegetables are crisp and the sauce is warm and glossy.
Nutrition (per serving)
| kcal | 634 |
|---|---|
| Protein | 9 g |
| Carbohydrates | 17 g |
| of which sugars | 6 g |
| Fat | 60 g |
| of which saturated | 15 g |
| Fibre | 4 g |
| Sodium | 798 mg |
Nutri-ScoreB
Allergens
Contains: fish, milk
Storage and reheating
- Fridge: up to 3 days
- Freezer: not recommended
- Warm the sauce gently on the stovetop, stirring until fluid. Serve with fresh raw vegetables.
Ingredient substitutions
Anchovy
- Anchovy fillet: Use the same weight of good quality preserved anchovy fillet.
Garlic
- Garlic clove: Use fresh firm cloves and slice them thinly for slow softening.
Extra virgin olive oil
- Olive oil: Use a mild olive oil if extra virgin olive oil is unavailable.
Butter
- Extra virgin olive oil: Use only if avoiding dairy, though the sauce will be less rounded.
