About this recipe: This exciting Italian dipping sauce is meant to be served warm with crudités, crusty ciabatta, or whatever inspires you. The creamy blend of garlic and anchovies will become a favourite!
Allow for two hours chilling time for the flavours to meld, then reheat thoroughly before serving.
Bagna Cauda is a traditional "single course" recipe from piemonte and one of the most controversial dish in the whole italian cuisine. You can't find bagna cauda outside piemonte and even in this region there are just few restaurants who dare to serve it. The problem is simple: it's damn long to make it right. It requires to cook until all the garlic has melted in the anchovy. Yes i wrote melted, that is to say that it takes 3-4 hours of very slow cooking to make it perfect. Moreover this is a sauce that, strangely, is not associated with pasta or meat: you use it with vegetables. Mainly Peppers (the tipical big, sweet pepper from italy, not the hot peppers), cardoons, beetroots, cabbage and Jerusalem artichokes tubers. But the most controversial point is the side effect of this garlic-based sauce: your breath. Most of the restaurants, even in piemonte, think that it is not recommendable to serve a dish that makes the breath of the tablemates stinking like a rotten zombie... Then there are several variation (adding milk or cream) to make this sauce a little less lethal, but they don't work effectively. - 03 Sep 2014