Location: Home > food > Pride of Torino: Bagna Cauda
Pride of Torino: Bagna CaudaPosted Feb 25th 2006 6:02PM by Stefania ButlerFiled under: Dinner, Hors D'oeuvres, Snacks, Vegetables, Recipes, How To, Did you know?, ItalyWith the Olympics drawing to a close, why
not take the opportunity this weekend to try a classic recipe from Turin. Probably the most famous food item (apart
from it's gianduja chocolates) is
bagna cauda [BAHN-ya COW-da], a sort of oil-based fondue. The name is a derivation of bagna calda
which means "hot bath."There are plenty of recipes for bagna cauda on the web, but I decided to IM my
Italian aunt for a loose recipe, and she happily obliged. Gotta love technology. (Errors in translation are mine.) Read
a few other recipes to get an idea for measurements as she doesn't include any. Bagna
Cauda4-6 whole heads of garlicanchovies under salt (160 grams), washed, remove bones
milkextra virgin olive oilcream or butterVegetables for dipping: artichokes, Jerusalem
artichokes, peppers, endive, cipolline onions, leeks, carrots, fennel, celery, radishes, cabbagePeel the garlic and put it in a pan with a little milk (to come half way up the garlic) to cook slowly over low
heat. Take care not to burn the garlic. When the garlic is soft, crush it with a fork. Mash well. In
another pan dissolve the anchovies in olive oil over low heat. Stirring often. Off the fire, add the
anchovy oil to the mashed garlic and blend until amalgamated. At the last moment add the cream or butter. Return to
heat to warm through. Do not overcook the anchovies. Serve with raw vegetables (crudités).
Again, this is just a general recipe to give you an idea of how to make the bagna cauda. Review other recipes
for measurement ideas. Thanks to the Olympics, there are tons
on Google to choose from.
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