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.
- 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)
- pre-heat oven to 250 degrees
- Place all ingredients in a oven safe dish and cover.
- Roast for 1½ hours.
- Mash everything together with a fork when done.
- 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.