A classic dish from Piedmont made with warm olive oil with garlic and anchovies.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 Food Wishes | 2015-01-30 08:12:48 |  171,881 Views |
Bagna Cauda – Spicy Garlic and Anchovy Vegetable Dip Recipe – Fancy Super Bowl Dip
Serious Mealtimes / Vicky Wasik
The strangeness of bagna càuda strikes on two levels. First the idea of it is just plain weird: a salty spicy dip laced with obscene amounts of garlic and anchovies. It’s hard to imagine who first came up with the idea of boiling piles of those two potent ingredients together into a brown oily mush but that person should have a holiday named after them because as unlikely and repulsive as the original idea seems the result is undeniably delicious.
The second is the strangeness of where it comes from. Bagna càuda hails from Piedmont in northwestern Italy a landlocked region surrounded by the Alps and famous for its mountain cheeses buttery hazelnuts and funky white truffles. You wouldn’t expect anchovies to be one of the region’s signature ingredients given that there’s no ocean in sight but they are. They play a starring role in bagna càuda boosting the flavor of Piedmont’s version of salsa verde and enhancing the fishiness of the tuna in the eponymous tonnato sauce all local specialties.
