Bagna Càuda, a specialty of Italy’s Piedmont Region, combines oil with anchovies and garlic to make a hot dip for vegetables and bread. Cooked over low heat, anchovies melt into oil and garlic’s strength turns smooth and mild.
I was first introduced to Bagna Càuda by the proprietors of Genoa Restaurant in Portland, Oregon (now closed). It was love at first taste. Genoa’s Bagna Càuda was rich and luxurious, creamy and indefinably delicious. I wanted more.
After I discovered Genoa’s recipe in a cookware store handout, its Bagna Càuda regularly showed up on the tables of me and my friends. Unlike the Bagna Càuda I make now, Genoa’s recipe doesn’t contain a speck of olive oil; its richness comes exclusively from butter and cream.
In the Portland years, I was young and undeterred by buckets of cream and butter. As time passed, I lost my enthusiasm for both. I used to cook with butter, using olive oil mostly for salad dressings. Now, I rarely use butter; olive oil has replaced it in my kitchens. I stopped making Bagna Càuda.
Even so, when my husband and I travelled to Italy’s Piedmont Region in 1997, I was eager to try Bagna Càuda in its homeland. We found it in a tiny lakeside restaurant in La Morra, where we were the only customers. The television was blaring, the florescent lights blazing, and our expectations for the food low.
When the Bagna Càuda arrived at our table, it was a revelation. It didn’t contain cream or butter. Instead, garlic and anchovies were melted in olive oil and served in a roasted red pepper half. Every bite was a pleasure.
As with Genoa’s Bagna Càuda so many years ago, the taste and aroma of this new-to-me version lingered in my memory. Back in Alaska, I developed a simple recipe incorporating its flavors, using only olive oil, garlic, and anchovies.
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Last Thursday, my regular CSA box of vegetables arrived from Full Circle Farm. The refrigerator was overflowing; I couldn’t find space for an extra-large bunch of broccoli. Bagna Càuda (my version) was the solution. While the anchovy and garlic sauce simmered, I steamed broccoli and roasted a couple red peppers over a gas burner.
When the Bagna Càuda was done, we dipped our vegetables and bread in the hot savory bath, ate our fill, and licked our fingers clean.
Laurie's Bagna Càuda (Μπάνια Καούντα)Makes about 1 1/2 cups
Though the recipe contains a lot of garlic and anchovies, their pungency disappears after simmering in hot oil. For a group, serve Bagna Càuda in a fondue dish or other pot which keeps the sauce hot. For quick weekday meals, serve the sauce in individual unheated dishes for dipping, or even just spooned, straight from the stove, over the vegetables.
Sauce:
1/4 cup chopped anchovy fillets (2 ounces/24 cleaned fillets) (see Note below)
1/3 cup chopped fresh garlic
1 1/4 cups olive oil
Selection of Vegetables: Raw or roasted red peppers, raw or lightly steamed broccoli or cauliflower, celery, carrots, zucchini, cardoons, radishes, green onions, radicchio, fennel, cherry tomatoes, boiled potatoes
Selection of Bread: artisan-style bread, foccacia, breadsticks
Put the anchovy fillets, garlic, and olive oil in a saucepan over medium-low heat. Cook, stirring from time to time, until the oil starts to bubble. Cook for 20 – 30 minutes, until the anchovies melt into the oil and the garlic is very soft. Don’t let the garlic brown; if the oil is cooking hard enough to brown the garlic, immediately turn down the heat.
While the sauce is cooking, cut the vegetables and bread into shapes appropriate for dipping. When the sauce is done, dip the cold vegetables in the hot sauce.
NOTE: Anchovies preserved in salt have much more flavor than anchovies canned in olive oil. In dishes like Bagna Càuda, where anchovies are a central ingredient, I prefer the salt-cured variety (the dish is delicious even when made with oil-canned anchovies). Some places, you can buy salted anchovies by the ounce from the deli counter; in Alaska, this isn’t possible. Instead, I buy large cans of salt-preserved anchovies in Greece or when I travel outside the state (Big John’s PFI in Seattle carries them, as does Amazon.com). Anchovies packed in salt keep in the refrigerator for up to a year. To clean salt-cured anchovies, carefully rinse off all the salt. Starting from the head end, peel each fillet off the backbone, and then remove as many of the fine bones from the fillet as possible. Dry the cleaned fillets on paper towels before using in recipes.
Genoa's Bagna Càuda (Μπάνια Καούντα)
Makes about 1 1/2 cups
Adapted from Genoa Restaurant recipe, Portland, Oregon
Genoa’s Bagna Càuda must be kept warm over a burner at all times; the reduced cream stiffens up when it cools. The anonymous author of Genoa’s recipe explains how to eat it: “[This] is a dish to be enjoyed without ceremony – pick up vegetable or bread stick with fingers, dip it in the sauce until well covered, and consume. If butter and cream separate, pour in a bit of cold cream and whisk hard. The sauce will return to its former velvet-like texture.”
Sauce:
2 cups heavy cream
8 cloves garlic, roughly chopped
1 2-ounce can anchovy fillets, drained of oil
Dash of cayenne
1/4 cup unsalted butter
Selection of Vegetables: Raw or roasted red peppers, raw or lightly steamed broccoli or cauliflower, celery, carrots, zucchini, cardoons, radishes, green onions, radicchio, fennel, cherry tomatoes, boiled potatoes
In a heavy saucepan, simmer cream with garlic until the cream is thick and reduced to 1 cup. Watch the cream carefully as it cooks; don't let it boil over. Put the reduced cream, anchovies, and cayenne into a blender and purée until the mixture is very smooth. (The recipe may be made ahead to this point.)
Return the mixture to the pan and bring to a very slow simmer. Stir in the butter until it melts. While the dip simmers, cut the vegetables and bread into shapes appropriate for dipping.
Serve in a fondue dish or other pot which can keep the dip hot. Dip the cold vegetables in the hot sauce.
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This is my entry for Foodie Films: Big Night - Italian! created and hosted by Joelen's Culinary Adventures.
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