Bagna Cauda is Garlic Crack

Garlic Awesomeness

Bagna Cauda – Simple Garlic Awesomeness

Bagna Cauda.  So simple and yet so delicious.

Bagna Cauda literally translated means “hot bath”.  The dish is a traditional Peidmontese peasant staple.  Back in the day, it was served in the Autumn when chilly vineyard workers needed a little warm comfort food.  Although, if you work in a vineyard, I am pretty sure a little nip of the vino may also have been on order for “warming purposes”.  That is probably why I would love to shouldn’t work at a vineyard.

It’s funny how the simple things can bring you the most joy.  I literally could eat this simple dish every day…seriously.  Not kidding.  Different parts of the Piedmont region have some other variations of the dish including adding milk/cream or using walnut oil instead of olive oil.  I prefer the straight up three ingredient classic shown in the recipe below.

 

Everyone in the pool

yum

Someone hold me

Bagna Cauda - Simple Garlic Awesomeness
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Ingredients
  • 1½ cups of peeled garlic cloves
  • 1 - 11/2 cup olive oil (enough to cover the garlic)
  • 2 oz. can of anchovies (finely chopped)
  • small knob of butter (optional)
Instructions
  1. pre-heat oven to 250 degrees
  2. Place all ingredients in a oven safe dish and cover.
  3. Roast for 1½ hours.
  4. Mash everything together with a fork when done.
  5. Get a loaf of crusty bread or raw veggies and have at it.

 

What to do with any left over bagna cauda you ask?

1. Grill up some hamburgers and use as a topping for the ultimate Garlic Geek burger!

2. Before roasting up a whole chicken, rub some mixture underneath the skin – ridiculous good.

3. Mix in with your favorite tomato based pasta sauce for another level of flava!

4. Mashed potatoes meet bagna cauda, bagna cauda meet mashed potatoes…..carry on.

 

Trackbacks

  1. […] * side note – if you finely mince some anchovies and throw them in the pot you basically have crack bagna cauda. […]

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