Piedmontese oil sauce for vegetables (Bagna Cauda)
4 servings
25 minutes
Bagna Cauda is a fragrant and rich dish from Italian cuisine, originating from the Piedmont region. This buttery sauce, traditionally served with seasonal vegetables, has a mild yet deeply rich flavor due to the combination of garlic, anchovies, butter, and olive oil. Historically, Bagna Cauda emerged as a peasant dish that served as a warming treat during cold months. Over time it evolved into a popular Italian gastronomic delight. Its texture is velvety and its taste is both savory and delicate. A small addition of white truffle before serving gives the sauce a noble earthy note. Bagna Cauda pairs perfectly with crunchy vegetables, creating a harmonious balance between the rich notes of the sauce and the freshness of the ingredients. It is not just a sauce but an entire culinary tradition that brings friends and family together at the table.
1
Chop the garlic finely.
- Garlic: 2 cloves
2
Clean the anchovies, soak them in cold water for 10 minutes, and dry them.
- Salted anchovies in oil: 100 g
3
Boil water in a pot, reduce the heat, and keep it at a simmer.
4
In another pot, heat a mixture of butter and olive oil without letting it darken. Add garlic and place this pot in the first one with barely simmering water.
- Olive oil: 5 tablespoon
- Butter: 80 g
- Garlic: 2 cloves
5
Chop the anchovies, add them to the oil mixture, and mash with a wooden spoon until fully combined and the sauce is smooth.
- Salted anchovies in oil: 100 g
6
Add truffles just before serving.
- White truffles: 1 piece
7
Pour the sauce into a fondue pot or dish and serve.
