The recipe for Bagna Càuda

This week too, let's rediscover together the original recipe of one of the most typical dishes of the Piedmontese lands: Bagna Càuda. How to make a tasty but digestible syrup, how to serve it and what to accompany it with to enhance its taste.

The recipe for Bagna Càuda it exists in numerous variations, some more "light" and others less; each chef develops his own version based on his preferences and habits.
 
We each want to offer you one version, let's say "light", that is, more digestible and less heavy. Clearly, words like "light", "digestible" and "less heavy" are very relative for a dish like Bagna Càuda and above all subjective, varying from person to person.
 

The ingredients

• garlic
• filleted or pickled anchovies
• oil
• milk

The procedure

First you need to peel the garlic and, after cutting it in half, remove the sweetbread; add about 300cc of milk to a saucepan and cook the garlic until it softens and can be crushed.
 
The purpose of this first step is to cook the garlic using all the milk, which thickens during cooking.
 
When the milk has condensed and envelops the cooked garlic, add the anchovies, about 300cc of oil and mix the mixture.
 
It is necessary to continue mixing until the garlic and anchovies are completely combined.
 

How to serve

We recommend serve the Bagna Caoda (as some call it) in the special terracotta stoves, which allow you to enjoy the Bagna Càuda at the correct temperature.
 

Enjoy your meal!