Bagna Cauda (Italian Vegetable Fondue)
4 servings
30 minutes
Bagna cauda is a traditional Italian dish from the Piedmont region. Its history dates back to the Middle Ages when farmers made a fragrant sauce from anchovies, garlic, and olive oil to warm up on cold autumn days. This recipe variant offers a rich and intense flavor: sun-dried tomatoes add a slight sweetness, while capers and wine vinegar provide tangy notes. Bagna cauda is served warm and pairs perfectly with fresh vegetables or pieces of crusty bread. It is not just a sauce but a symbol of Italian hospitality and heartfelt gatherings at the table, where food brings people together and makes moments special.
1
Place the tomatoes in a bowl and pour boiling water over them. Leave for 30 minutes until they become soft. Drain and chop.
- Sun-dried tomatoes: 6 pieces
2
Heat 1 teaspoon of olive oil in a small saucepan over medium heat. Add diced bell pepper, minced onion, and minced garlic. Sauté until soft for 5 minutes. Add very finely chopped anchovy fillet and cook for 1 minute. Add tomatoes and finely chopped capers, cook for another minute.
- Olive oil: 3 tablespoons
- Red sweet pepper: 0.6 piece
- Onion: 120 g
- Garlic: 2 cloves
- Canned anchovy fillets: 2 pieces
- Capers: 2 tablespoons
- Sun-dried tomatoes: 6 pieces
3
Then add the broth, mustard, and salt. Bring to a boil, reduce the heat, and cook for 2 minutes.
- Chicken broth: 1 glass
- Dijon mustard: 2 tablespoons
- Salt: 0.3 teaspoon
4
Remove from heat and add the remaining olive oil, green onion, and vinegar. Serve warm.
- Olive oil: 3 tablespoons
- Spring onion: 20 g
- White wine vinegar: 1 tablespoon
