Banya cauda with vegetables
4 servings
40 minutes
Bagna cauda is a refined Italian sauce from the Piedmont region traditionally served with fresh or roasted vegetables. This dish has a rich, warming flavor due to the combination of garlic, anchovies (in this case dried sardines), and olive oil. Roasted sweet peppers add softness and sweetness, while lemon juice and parsley refresh and balance the taste. Bagna cauda is perfect for friendly gatherings and winter dinners when one wants to feel the coziness and warmth of Mediterranean cuisine. It is enjoyed by dipping vegetables into the aromatic warm sauce, savoring the harmony of simple yet expressive flavors. It’s not just a sauce — it’s a gastronomic tradition that brings people together at the table.
1
Place the sweet pepper in an oven preheated to 180 degrees for twenty to twenty-five minutes, so the skin slightly cracks and chars, but the flesh still retains its firmness.
- Sweet pepper: 8 pieces
2
Heat olive oil in a saucepan, not to boiling, but enough to put a finger in without burning. Sauté finely chopped garlic in the oil for about ten to fifteen minutes.
- Olive oil: 100 ml
- Garlic: 4 cloves
3
Crush four salted snipe, mix into warm oil, and squeeze in lemon juice.
- Dried smelt: 16 pieces
- Balsamic vinegar: 1 teaspoon
4
Fill baked peppers without insides with warm sauce, top with soaked remaining sippets, and sprinkle with parsley. No salt needed, the sippets are salty enough. The aroma is fantastic — from the peppers and the sauce, together it's simply unimaginable. A bit of butter can be added to the bagna cauda, but that's for purists. You can stick to just olive oil.
- Sweet pepper: 8 pieces
- Dried smelt: 16 pieces
- Parsley: 10 g
- Butter: 50 g