Bagna Cauda

Served with vegetables. Bagna calda, translates into “hot bath," and that is what we are going to make: a hot bath of good olive oil that has been infused with garlic and anchovies. It is sublime, not fishy, and has a fantastic umami flavor to it. The first time I had it was when I did my externship at Rex Il Ristorante in Los Angeles. We served a beautiful roasted pepper with the bagna calda drizzled over the top. I had never tasted anything like it. The sweetness of the pepper, the salt-and-garlic combination of the sauce….it was unforgettable! I have been crazy about this appetizer for years. You can serve it like this a first course or use it as a dip on a platter surrounded by raw and cooked vegetables….or even drizzle on a salad!

Bagna cauda Buonissimo Ricette

Bagna Cauda Recipe, Nigella Lawson

Vegan Bagna Cauda Pasta with Artichokes - Laura's Vegan Table

Bagna Cauda Edible East Bay

Bagna Cauda With Spring Vegetables Recipe

EASY Traditional Bagna Cauda Dip - Aleka's Get-Together

Some like it hot A Pungent Dip into Traditional Piedmontese Bagna Cauda - Zest of Italy

Bagna Cauda Recipe – Sunset Magazine

Bagna Cauda: Piemontese Vegetables & Vinaigrette Sauce

Bagna cauda dip with tofu and soy sauce

Bagna cauda with crudites - Recipes

Bagna cauda SBS The Cook Up with Adam Liaw

Bagna Cauda, Arancino

Bagna Cauda: the real, Italian recipe to make the perfect garlic sauce! - Wine Dharma

Authentic Bagna Cauda Recipe – Recipes – Tina's Table