From the landlocked region of Piedmont pressed against the Alps in north-western Italy, bagna càuda was originally a peasant dish that made the most of winter’s limited vegetables by dressing them in a rich garlicky sauce. Bagna means ‘bath’ and càuda, ‘hot’, and this hot bath is made by blending anchovies and olive oil, traditionally imported from neighbouring Mediterranean Liguria or Provençe, with local garlic and butter to make a delicious hot dip. Use whatever raw or blanched vegetables are in season including asparagus, finger fennel, baby radishes, turnips, carrots or green beans. Good crusty bread is essential to use as a plate when ferrying vegetables from the dipping pot to your mouth, the bread catches the drips then, once it’s soaked in the bagna cauda, you eat it! Round out the feast with an assortment of salumi if you like. Barolo optional! If you don’t have a small pot over a spirit burner or candle to serve in, warm ramekins or other heatproof serving bowls in the oven before adding the bagna cauda.
Serves 2–4
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