Kim Ronzoni's Kitchen

Bagna Cauda

Bagna Cauda translates to a warm bath in English. A favourite dish from the north of Italy, Piedmont. Consisting of a melange of raw and lightly blanched vegetables and crusty bread dipped into a warm bath of olive oil, garlic, anchovy and parsley. Typically an Antipasto, but can be served as a main course as well. Traditionally known as a peasant style dish served during the holidays of Christmas and New Years.


INGREDIENTS

  • 1 ¼ c. extra virgin olive oil
  • 8 garlic cloves, finely minced
  • 8 Italian anchovy fillets, soaked in milk, finely minced
  • ½ c. unsalted butter, cut into cubes
  • 1 tbsp. parsley, finely chopped
  • Sea salt and black or red pepper (optional)
  • Your choice of fresh or lightly blanched vegetables (I prefer to blanch the harder vegetables only for a couple of minutes in boiling water).

DIRECTIONS

(SERVES 6-8 PEOPLE)
  1. Soak anchovy fillets in milk for 5 min. strain and mince.
  2. Gently heat olive oil in a small pot on the stove, add garlic, stir and cook for 10 min. on low careful not to brown the garlic.
  3. Add anchovy to the pot and continue cooking for another 10 min. until the anchovy dissolves.
  4. Add butter to pot and whisk gently until melted.
  5. Garnish with fresh parsley. Pour oil into a lighted fondue pot and serve warm.