About the Recipe

Another dish from beautiful Piedmont is a testament to the culinary heritage and authenticity of the region.

Bagna Càuda is a slightly obscure dish that is neither appetiser nor main. The flavoursome, Italian dipping sauce served with vegetables and warm bread is a stand-alone meal traditionally shared with family and friends.

A robust combination of flavours using obscene amounts of garlic, anchovies, butter and olive oil come together to create a surprisingly balanced and utterly addictive dipping sauce.

Method

1. Place the oil and garlic into a cold pan and place over a gentle flame to allow the garlic to soften but not colour, it should take 10 minutes.
2. Add the anchovies.
3. Allow the anchovies to melt and meld into the sauce, all the while over low heat.
4. Add the butter and continue cooking over a gentle flame.
5. Serve with vegetables and plenty of crusty bread to mop the oily, savory sauce.