Traditional Piemontese Bagna Cauda Recipe
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. Sharing the traditional recipe with anchovies, and our yummy vegan version using capers and vegan butter substitute instead.
Equipment
- Small pot
- Aluminum foil
- Small serving bowls for the dip
Ingredients
- 125 grams garlic (about 2 heads)
- 50 grams anchovies or capers for vegan option
- 150 grams olive oil extra virgin
- 1 tbsp butter or vegan butter
- 1 tbsp heavy cream omit for vegan version
- 1 tsp AnnaMaria's Bell Pepper Jam
Instructions
Roast Garlic
- Preheat oven to 400 degrees
- Get as much of the papery outside of the heads of garlic and cut the very top of the head off to expose most of the cloves
- Put the 2 heads on aluminum foil, drizzle with a small amount of olive oil, and close the foil around them
- Bake in the oven for 40 minutes
- Let cool and take out all the cloves from their shells, measuring out 125 grams for the recipe
Prepare Bagna Cauda Dip
- In a small pot combine the oil, butter and anchovies or capers
- Simmer, covered, on low heat, it should be bubbling just a little bit, for 15 minutes
- Add garlic and simmer covered for 10 more minutes.
- Blend with an inversion blender until it is a creamy consistency. Be very careful as it is very hot.
- Add the Bell Pepper Jam
- Add Heavy Cream (omit for vegan option)
Notes
Serve this dip with all kinds of raw veggies, roasted potatoes, roasted sun chokes and bread. I like to also have baked chicken or tofu and make it a full meal.
Nutrition
Calories: 546kcalCarbohydrates: 14gProtein: 6gFat: 53gSaturated Fat: 8gCholesterol: 17mgSodium: 33mgPotassium: 242mgFiber: 1gSugar: 1gVitamin A: 94IUVitamin C: 13mgCalcium: 109mgIron: 2mg
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