Popular Features:
View Cart

Bagna Cauda

 
Bagna Cauda
default recipe image
photo credit: Ev Thomas
This is a wonderful dish from the Piedmonte region of Italy. The name comes from bagno caldo which means "hot bath".  It is made by combining butter, olive oil, garlic and anchovies.  The mixture is heated and guests use wooden skewers or fondue forks to spear a variety of fresh vegetables which are dipped and warmed.
  • PrepN/A |
  • TotalN/A |
  • Serves1 1/2 cups of sauce for about 10 -12 servings
Print
0
Be the first to rate!0
Email

Ingredients

    • 1 cup softened butter or margarine
    • 1/3 cup olive oil
    • 3 small garlic cloves, slivered
    • 1 or 2 cans (2 ounces) anchovy fillets, well drained

Instructions

Combine the first 4 ingredients in the blender, whirl just until the anchovies and the garlic pieces are finely chopped.   Pour into a metal or ceramic fondue pot with a very sturdy base. Heat slowly over a direct flame or medium heat just until the mixture is bubbly. Then turn down to low just to keep the mixture hot enough to lightly brown the vegetables without burning. 

To serve, spear a vegetable and swirl in the oil until browned. Hold a piece of bread under the vegetable to catch the flavorful drippings.

 

Additional Notes

Bagan Cauda vegetables (allow 1/2 to 1 cup per person)
Crusty bread cut in 1/4 inch slices
Use a combination of carrots, cauliflower, green beans, cherry tomatoes, green or red peppers, mushrooms, zucchini.  All should be washed, dried and cut into bite-sized pieces

Reviews [0]

Please login to submit a review
Be the first to review this!

You May Also Like


Accurately convert recipe ingredients from metric grams to U.S. ounces, teaspoons, tablespoons, or cups. Convert weights, volumes, metric, for over 7000 food items.

Related Products

swiss knight cheese fondue case 12

swiss knight cheese fondue 6pk

$76.95
swiss knight chocolate fondue

swiss knight chocolate fondue

$7.95

Featured Recipes

  • Sopes

    Sopes are specially made thick tortillas with raised edges. They are about 3 inches in diameter and are available at specialty Latin American Markets. Uses epazote, queso fresco, avocado, chicken brea

  • La Cereza Picante Margarita

    Throw on the BBQ and mix up a batch of these tangy margaritas made with Soltado Spicy Añejo Tequila, cherry juice, cherry jam and ginger beer.

  • Blue Cheese Burgers

    The ground beef for these burgers are flavored with scallions and fresh sage then topped with a healthy slice of Castello-Rosenborg® Extra Creamy Danish Blue cheese.

  • Mustard-Herb Chicken Breast

    This Mustard-Herb Chicken Breasts recipe from Taste of Home is a favorite for Terri Weme of Smithers, British Columbia when she needs an easy to make main dish for dinner.