Bagna Cauda asks for patience more than technique. Garlic has to soften until sweet, anchovies have to disappear into the oil, and the sauce has to stay warm without frying at the table.
We serve it without a fujot by using a small heavy pot over the lowest heat, then moving it to a warm bowl. The vegetables change with the season, and the last spoonful can be finished with an egg in the old Piedmontese way.
Set servings and units first. You can change them anytime.
Put the garlic in a small saucepan with the milk and enough water to cover by 3/4 in. Simmer gently for 15 minutes, then drain well and pat dry.
Mash the softened garlic to a paste with the side of a knife or the back of a spoon. Do not brown it.
Warm the olive oil and butter in a small heavy pot over low heat. Add the garlic paste and cook for 3 minutes, stirring often.
Add the anchovies and keep the heat low. Stir for 8 to 10 minutes, until the anchovies dissolve into the oil and the sauce looks loose and glossy.
Prepare the vegetables while the sauce cooks. Serve firm vegetables raw, and blanch potatoes or cauliflower until just tender.
Keep the Bagna Cauda warm over the lowest heat or transfer it to a warmed bowl. Stir often so the garlic does not settle and scorch.
For the optional finish, when only a few spoonfuls of sauce remain, whisk in 1 egg over low heat until softly set. Spoon it over bread or potatoes.
You made Bagna Cauda. Time to eat.
A new recipe in your inbox each month. No noise.
If the oil starts to sizzle hard, pull the pot from the heat for a minute. Bagna Cauda should stay warm and fluid, not fried.
Six Italian regions. Nothing reformulated. Imported direct.
No comments yet. Be the first.