Bagna Cauda (Anchovy & Garlic Sauce)

For an umami explosion of the humblest ingredients, Bagna Cauda, a warm Piedmontese dipping sauce from the North of Italy is the simplest combination of anchovies and garlic, but boy does it deliver on flavour!

This amazing and simple dipping sauce from Italy's North is a true revelation in flavour. A combination of heady garlic, salty anchovies and oil. Bagna Cauda is absolutely packed with umami and the perfect vehicle to dip breads and vegetable crudities.

From the southern part of the Piedmonte region this dip is a staple in many households and typically served hot, kept warm by a simple pottery burner, heated by a candle.

Bagna Cauda is intensely flavoured from the anchovies and consequently, a little goes a very long way. I only recently discovered this treasure on a trip to Turin and it's fair to say I've been a little obsessed ever since. I even bought the terracotta burner, as you can see from the pictures!

I've served it as an appetiser for friends on a few occasions now, and always to much applause. My go-to accompaniments have been simplified to my two favourites - crunchy and lightly bitter radicchio and crusty bread; the latter being my ultimate choice. It's fast become a firm favourite.

What's Ahead?

What is Bagna Cauda?

"Bagna Cauda" translates to "hot bath" or "hot sauce" in Italian. It refers to the sauce which is served hot, being kept warm by a special pot called a "fujot," (shown below) which is designed to hold a small flame underneath to maintain the heat.

Bagna Cauda originates from the Piedmont region in northern Italy and uses only a few ingredients. Garlic, anchovies and oil are always used, and on occasion butter. There are also versions that incorporate milk or cream too.

The dip is typically enjoyed in the colder months and often part of festive gatherings, family meals, or special occasions, such as during Christmas, Easter or New Year's Eve.

Why it works?

It's pure umami - certain dishes just ramp up the flavour to the extreme and bagna cauda is one such dish. Salty anchovies and fragrant garlic are unashamedly centre stage and the results are intensely satisfying!

Stuff You'll Need

Talk about simple, my bagna cauda recipe only calls for four ingredients (or three if you leave out the addition of a little butter).

• Anchovies - because there's nowhere to hide with flavour here, I like to choose a good quality anchovy for bagna cauda, but any will do to be honest.
• Garlic - a whole bulb, peeled and finely chopped
• Extra virgin olive oil - a boldly flavoured oil is good, just to amp up the taste even more.
• Butter - this isn't essential, but I like the nutty flavour it brings to the dip.

Step by Step

Making bagna cauda isn't hard, but to make it well, you should take care and gently develop the flavours. This means, take care and keep an eye on the sauce as it can quickly go wrong if the pan is too hot.

1. Step 1 - Add the finely chopped garlic and oil to a small pan. Turn on the heat to medium and bring the garlic to a gentle sizzle. Let it cook for 1 minute.
2. Step 2 - Pour in about 1/2 cup water. Let this come to a simmer and bubble for 5 minutes until the water has evaporated and the garlic is frying again. We do this step to avoid browning the garlic - if it browns too much it'll become bitter and a bit rancid.
3. Step 3 - Add the anchovies and their oil and let them sizzle for another 5 minutes, they'll naturally disintegrate, but help them on their way by squishing with the back of a wooden spoon.
4. Step 4 - Add the butter and sizzle for 1 minute then remove from the heat.
5. Step 5 - Tip into a jug then, using an immersion blender, quickly pulse 2-3 times to blend the sauce a little.
6. Serve hot. If you have a 'fujot' (terracotta candle warmer) use that, if not just serve it hot from the pan.

Pro Tips

Adding water to the sizzling garlic will ensure that it doesn't catch and burn. It will also ensure the garlic cooks until soft, avoiding any bitterness from browning too quickly.

Serving Suggestions

In Italy, bagna cauda is served with all manner of ingredients to dip into the hot sauce. I've narrowed it down to only two! Lightly bitter radicchio and bread - they're my favourites, but below is a selection of suggestions, all of which are excellent choices.

Storage

he sauce will be fine in the fridge for 1-2 weeks (in an airtight container). To reuse, just heat gently in a pan or microwave until just hot (cover if you're heating in a micrwave to avoid spitting). This dish isn't suitable for freezing.

Ready to get cooking?

There's not a lot of cooking to be done here, so the sauce can be ready in minutes. It's an excellent choice for a healthy and fresh platter of vegetables, but feel free to narrow it down to your favourites for accompaniments - I rarely serve anything other than radicchio and bread alongside.

I'm SO glad I discovered this dish in Italy (slightly annoyed I didn't know about it for all this time, but better late than never, right?). I'm thrilled you've discovered it now... so, you simply must go and cook it yourself right now! Enjoy the recipe!

More delicious Italian recipes

If you liked this recipe for Bagna Cauda, I'm sure you'll love some more of my best Italian recipes.

• Pulled Lamb with Nduja and Borlotti Beans
• Roast Lamb with Anchovies and Garlic
• Aeolian Salad (Sicilian Tomato Salad)
• Nduja with Burrata
• Blood Orange & Caper Salad
• Sicilian Spring Onion & Pancetta
• Italian Sausage & Lentils
• Pinsa Romana
• Gramigna Pasta with Sausage
• Radicchio Salad with Pear, Walnut & Gorgonzola Dressing
• Hugo Spritz Cocktail
• Anchovy Sauce (An Umami Flavour Sensation)

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