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red bell pepper into a warm terracotta pot of bagna càuda.

Bagna Càuda

Bagna càuda is a warm Piedmontese dipping sauce made with olive oil, garlic, and anchovies, cooked slowly until silky. Served in a small heated pot, it’s meant for sharing with crisp vegetables, crusty bread, and good wine.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 people
Course: Appetizer, Dip, Shared Starter
Cuisine: Italian – Piedmontese
Calories: 260
Ingredients Method Notes

Ingredients
  

For the Bagna Càuda
  • 1/2 cup extra-virgin olive oil add more if needed
  • 8 –12 garlic cloves sliced and green bud removed
  • 8 –10 salted anchovy fillets or high-quality jarred anchovy fillets
  • 1 small pat of butter optional but traditional in many homes
  • Splash of cream optional, modern addition
For Serving
  • Raw or lightly steamed vegetables: fennel bell peppers, celery, carrots, cauliflower, cabbage, boiled potatoes, artichokes
  • Crusty bread or rustic country loaf
  • Polenta slices optional

Method
 

Start cold:
  1. Place a small pan on the stove cold. Add the olive oil and the sliced garlic.
Warm slowly:
  1. Heat on low. Let the garlic soften until translucent but never brown. Stir often.
Prepare anchovies:
  1. If using salted anchovies, soak them 10–20 minutes in cool water, rinse, pat dry, and remove bones. Jarred fillets can go in as is.
Melt anchovies into oil:
  1. Add the anchovies to the warm garlic oil. Use the back of a spoon to mash them until they dissolve into the oil and form a smooth sauce.
Gentle simmer:
  1. Keep the heat low. Do not fry or sizzle. Let the mixture gently bubble for 5–10 minutes. Add a splash more oil if it tightens.
Finish the sauce:
  1. Remove from direct heat and stir in a small pat of butter. Add a splash of cream only if you prefer the creamier modern style.
Serve warm:
  1. Pour the sauce into a terracotta pot, fondue pot, or small vessel that can stay warm with a candle or low flame.
Enjoy:
  1. Dip fresh vegetables, crusty bread, or soft polenta. Keep the sauce warm but never hot enough to fry.

Notes

  • Keep the heat gentle from start to finish. High heat ruins the flavor.
  • Use the best anchovies you can find. They make the biggest difference.
  • If someone is sensitive to garlic, you can simmer the cloves in milk first or roast whole heads for a sweeter flavor.
  • Leftovers keep 2–3 days in the fridge. Reheat very slowly so the oil and garlic don’t fry.
  • The leftover “spesso” (thicker bits at the bottom) is gold: stir into eggs, pasta, or spread on pizza dough before baking.