Bagna Cauda

Bagna Cauda, translated, means hot bath in Italian. This dish comes from the Piedmont region of Northern Italy and has been a favorite of my family since I was a child. My Grandfather, Angelo Fara, brought this meal with him when he immigrated to this country in 1912. It is traditionally eaten in celebration of the end of the grape harvest. For my family, it has become a staple every Christmas Eve.

The dish is essentially an Italian fondue. It is eaten standing, while dipping raw vegetables and thinly sliced raw meat into electric pots, served with crusty bread. 

This recipe yields enough for one pot. You can serve 4-5 per pot.

Ingredients:

• 4-2oz. Cans of Anchovie filets
• 1 lb peeled and cleaned garlic 
• ¼ lbs cubed unsalted butter 
• 2 cups regular olive oil (Not extra virgin)

Put the garlic in the electric fondue pot and cover with water. Cook on high until fork-tender and drain. Make sure pot is completely dry. Drain oil from anchovie cans and add to the pot, along with butter and olive oil. Cook on low to medium low for a couple of hours until blended well. Periodically smash the garlic with the back of a fork to form a thicker consistency. 

The following is a list of vegetables that is customarily served with this dish:

• Savoy Cabbage broken into leafs
• Red, yellow,  and orange sweet peppers, cubed
• Brussel sprouts par boiled for 4-5 minutes
• Cauliflower – cut into florets and blanched in boiling water for 3-4 minutes
• Roasted red and golden beets
• Fresh Champignon mushrooms cleaned and halved
• Sliced Sirloin steak cut thin (similar to the thickness of bacon)
• Zucchini – cut into 1/4 inch rounds
• Swiss cheese – cubed

Your favorite crusty French bread (either sweet or sour)

Clean all the vegetables ahead of time and arrange on a platter. Use long fondue forks to dip into the Bagna pot. Keep the Bagna Cauda at a low simmer. The vegetables and meat will cook quickly. 

*Important Note: Be very careful not to burn the roof of your mouth. 

If you are in the market for an electric fondue pot, I suggest the Oster brand.

Enjoy with full-bodied reds. I recommend Pozzan Oakville Zinfandel or Sailor’s Grave Napa Valley Cabernet Sauvignon. Burn Appetito!