About
Bagna Cauda (pronounced roughly "banya cowda") is an Italian dish that translates to hot bath. In Piedmont, eating bagna cauda is a fall and winter ritual, commonly accompanied by a fresh, young Barbera wine. This ‘hot bath’ dish is so-called because the mixture of garlic and anchovies is traditionally kept warm in a chafing dish or fondue pot.
Video
Steps
- In a small saucepan over low heat, combine the olive oil, garlic and anchovies.
- Cook, mashing the anchovies with the back of a wooden spoon, until smooth, about 5 minutes. Remove from the heat and stir in the butter.
- Pour the mixture into a warmed chafing dish or fondue pot set over a warming candle or spirit lamp. Serve immediately with vegetables for dipping. Pass the bread slices at the table. Serves 6 to 8.
