Recipe idea: Bagnacauda-Fondue

by Phil on January 2, 2011

Happy New Year wishes for health and prosperity from Terra Allegra.

The health benefits of garlic are well known so feel free to try this recipe using Piral terracotta from Terra Allegra because Piral terracotta cooking and serving ware retains heat superbly and beautifully.  Visit-tour our website using this hyperlink. Bagnacauda-Fondue Set , Deep Red

Bagnacauda  is a specialty of Piedmont region of Italy.  It means “warm bath.”  The bath, olive oil or butter  is warmed with garlic cloves and anchovies until the garlic is softened and the anchovies dissolve.

Even if you think you won’t like this with anchovies my suggestion is to try it.   Anchovies dissolve when cooked and the texture and flavor is eased with the other ingredients.  Many people who normally would not eat anchovies find this extremely delicious.

Raw vegetables of your choice (see below)
2 cups heavy cream
6 cloves garlic
1/4 cup butter or extra-virgin olive oil  (or a combination of both)
10 finely chopped flat anchovy fillets packed in olive oil, drained
1 tablespoon chopped fresh parsley
1/8 teaspoon cayenne pepper
1 (1 pound) loaf crusty Italian or French bread, cut into 2-inch sections

Wash and prepare the vegetables several hours before using them. Cut vegetable into strips about 3 inches long and 1/2-inch wide. Place all the vegetables in ice water to crisp. NOTE: Remember, this is a dip for vegetables freshly picked at the peak. Use only the youngest, sweetest variety of them as possible, and before serving pat all the vegetables dry with a towel.
In a large heavy saucepan over medium-high heat, add cream and garlic; bring just to a boil, lower heat to medium, and cook, stirring constantly, approximately 15 minutes or until the cream has thickened and reduced by half. Remove from heat and let cool.
In another saucepan, melt the butter (or add olive oil). Mash anchovies with a fork and add to butter, along with parsley and cayenne; cook until the anchovies dissolves into a paste, about 5 minutes.
When cream has cooled, mash the garlic with a fork. Force the cream and garlic through a sieve into the butter mixture. Heat the sauce, stirring, but do not let it boil.
Serve in warming dish over candle (a fondue pot works well). If sauce begins to separate while standing, a few turns with a whisk will bring it back together. Sauce may be made ahead and kept refrigerated in covered jar. To re-warm, place jar in cold water in a pan and gently raise the heat until mixture is liquid again.
Dip vegetables into the bagna cauda (a fondue-style fork will help), holding a piece of bread under the vegetable after dipping. After dipping a few pieces, the bread will be fragrant with oil and delicious to eat.
Makes 6 to 8 servings.

Use FO130 Individual Bagna cauda–Fondue warmers/to keep dipping sauce warm for guests

Serve with crusty Italian bread, raw cabbage wedges, raw red peppers,
endive,  bread sticks,  try other raw vegetables too such as, Artichokes, Cardoons, Carrot sticks, Cauliflower florets, Celery sticks, Cherry tomatoes, Cucumber, peeled, Fennel bulb, Radishes, Scallions (green onions), Small whole mushrooms, Zucchini


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