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 local garlic and butter with anchovies and olive oil, traditionally imported from neighbouring Mediterranean Liguria or Provençe, 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 is the traditional wine match, though I enjoy a glass of lightly chilled red such as Poppelvej cinsault! 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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