In Piemontese cuisine, vinaigrette-like sauces are commonly used to dress up fresh fruits and veggies. The regional favorite? Bagna cauda.
Bagna cauda is a warm, punchy “vinaigrette” used to brighten up vegetables, potatoes, meats and bread. It is made with olive oil, garlic, and anchovies steeped in vinegar and kept warm. (If you’re looking for some inspired vinaigrettes, check out my healthy vinaigrette recipes here.)
When I make bagna cauda, I like to add a light touch of sweetness to round out these vibrant flavors and bring the whole thing together.
Bagna cauda translates loosely to “hot bath,” and is in many ways similar to fondue. It originated in Piemonte in the 16th century and is still a crowd-pleaser today.
I love this dish because it offers such a wonderful way to connect over food. It’s the perfect party appetizer or family share meal. Just imagine gathering around a table with your friends and family and laughing over a big plate of crudités, fresh bread, and a hot bowl of yummy bagna cauda. Delightful!