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.
1
Pour olive oil into the pan, add garlic and anchovies. Keep on low heat, stirring constantly.
- 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.
- Butter: 100 g
3
To soften the taste, add the remaining butter (if desired) while whisking.
- 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.
