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Bagna Cauda (Hot Bath)

Recipe by Stefano de Pieri from Stefano's Cooking Paradiso

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This recipe is a traditional Piedmontese dish served as an antipasto and usually consumed with a red wine called Barbera. It relies on the fondue principal where you use a sauce to dress crunchy fresh vegetables to obtain a salty and appetizing dish.

Serves 6

Ingredients

12 cloves of garlic
150 ml mild olive oil
100 g butter
12 anchovy fillets

An array of fresh or par-cooked vegetables such as:

radishes
white salad onions
dutch carrots
cauliflower florets
fennel
potato
roasted capsicums, different colours
brussels sprout

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Method

Pound the anchovies and the garlic in a pestle and mortar.
Place oil, butter, anchovies and garlic in a small pot and gently bring to the boil.
Place the vegetables on platters and place the sauce in fondue dishes (with tealight candles to keep the sauce warm).
Alternatively, bring the hot sauce to the table and allow individuals to spoon the sauce over their veggies.

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What do you think?

JK21 5 months ago

I had this delicious dish in Adelaide at andres cuisina and polenta bar. It was so wonderful I have not been able to forget the taste of the raw baby vegetables and the delicious salty hot dip. I used my finger to get the last of the dip out. Thanks for the recipe, you guessed it I will be making it as soon as possible.

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Paola8 10 months ago

Hello! My name is Paola, I'm from Italy, city of Turin, Piedmont region. I'm very glad to read the recipe of Bagna Cauda on this site. Piedmont is a beautiful italian region that have to be known in the world. Thanks a lot!

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KJ6 October 2009

I think I thought I was looking at a cooking website, but on the rhs I had an annoying advertisement....pfft!!

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