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Wine with food Bagna Cauda with Roero Arneis, garden table, vegetables and bread

Bagna Cauda

Bagna Cauda is a warm condiment sauce from Piedmont made from anchovies, garlic, butter and olive oil. It is traditionally kept warm in small bowls and served with a colorful selection of fresh vegetables and farmhouse bread. A convivial moment of pleasure where wine with food and Italian culture merge.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Appetizer, Dip, Vegetarian
Cuisine Italian, Piedmontese
Servings 2 Servings
Calories 380 kcal

Cooking utensils

  • 1 Small saucepan
  • 1 Wooden spoon
  • 1 Fondue pot or teapot
  • 1 Knife
  • 1 Mixing bowl

Ingredients
  

For the sauce

  • 6-8 Anchovy fillets in oil
  • 1 large bulb of fresh garlic
  • 80 g Butter
  • 100 ml fine olive oil mildly fruity

For the vegetable platter

  • 1/4 Fennel
  • 1/2 small peppers
  • 1 Carrot
  • 2-3 colorful prayers raw or cooked
  • 1 small piece of radicchio
  • 1 Handful of celery
  • Farmer's bread or baguette

Preparation
 

Produce Bagna Cauda

  • Peel and slice the garlic and gently fry in a pan with the oil and butter until soft (do not brown!).
  • Add the anchovy fillets, allow to melt slowly, stir everything until smooth.
  • Reduce to a sauce over a low heat, keep hot in a fondue pot/stove if necessary.

Serve & enjoy

  • Cut the vegetables into sticks/strips, portion the bread.
  • Serve the bagna cauda with vegetables and bread, warm in bowls.

Recommended side dishes

  • Farmer's bread or Piedmontese grissini
  • Steamed cauliflower
  • Egg quarters (hard boiled)

Nutritional values per portion

Calories: 380kcalCarbohydrates: 22gProtein: 7gFat: 29g
Keyword Anchovies, Bagna Cauda, Garlic, Piedmont, Roero Arneis, Vegetable, Wine with food
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