Banya cauda ("hot bath")

6 servings

30 minutes

Bagna cauda is a traditional Italian sauce from the Piedmont region. Its name translates to 'hot bath,' perfectly reflecting the serving style: the sauce is kept warm while guests dip vegetables or bread into it. Bagna cauda has a rich, savory flavor where anchovies and garlic play a key role, and butter softens their intensity, creating a delicate creamy texture. This sauce pairs perfectly with seasonal vegetables like artichokes, celery, carrots, and bell peppers and can also serve as a dip for crusty bread. It's not just a dish but a true gastronomic ceremony that brings people together at the table and evokes warm evenings in Italian families.

Energy value per serving

• Calories: 1114
• Proteins: 80.5g
• Fats: 88.1g
• Carbohydrates: 0.1g

Ingredients

• Olive oil: 300 ml
• Anchovy fillet: 12 pc
• Butter: 100 g
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. Pour olive oil into the pan, add garlic and anchovies. Keep on low heat, stirring constantly.

   Required ingredients:

   • Olive oil: 300 ml
   • Anchovy fillet: 12 pieces

2. Add 2/3 of the cubed butter while whisking. When the butter melts, remove from heat. Add a few more pieces of butter and whisk until everything in the pan becomes a homogeneous mass.

   Required ingredients:

   • Butter: 100 g

3. To soften the taste, add the remaining butter (if desired) while whisking.

   Required ingredients:

   • Butter: 100 g
   • Salt:  to taste
   • Ground black pepper:  to taste

4. Transfer to a dish and place on the burner to keep the sauce warm.