#34 of Italian Forgotten Classics: Bagna Càuda (Piemonte)In Piedmont, friends and family gather around a shared pot of garlic, anchovies, and oil, dipping vegetables of every kind while the sauce stays warm over a flame.It’s cucina povera with courage: “don’t even count the cloves of garlic,” the locals say.
Ingredients (Serves 6):• 12–14 garlic cloves, peeled and cored (or more — by tradition, “don’t count them”)• 150 g anchovy fillets in oil or salt (if salted, rinse and bone carefully)• 100 ml extra-virgin olive oil (or use the anchovy oil, as in Asti)• 100 g unsalted butter (optional but common in Asti & Cuneo styles)• ~400 ml milk (200 ml for the simmer, 200 ml for cooking garlic)• 1 egg (for finishing, optional but traditional)
To serve:• Raw vegetables: sweet peppers, cardoons (cardi gobbi if possible), fennel, Jerusalem artichokes, cabbage leaves, radishes• Cooked vegetables: boiled potatoes, baked onions, beets, roasted pumpkin
Instructions:
1. Prepare the vegetables: wash and cut into dipping size. Cook those you wish to serve warm; leave others raw.
2. Peel and halve the garlic cloves, removing the inner core.
3. Soak the garlic in 200 ml of milk for 2 hours. Replace the milk with 200 ml fresh and cook until tender and no milk is left.
4. Mash the garlic into a paste, then stir in butter until melted and smooth.
5. Add the anchovies and olive oil, transfer to a terracotta pot if possible.
6. Simmer gently for about 30 minutes, stirring, until the anchovies dissolve and the sauce is silky.
7. Serve warm with raw and cooked vegetables, keeping the pot hot over a candle or small flame.
8. When nearly finished, crack an egg into the pot, stirring it into the sauce — the final course of tradition.
#bagnacauda #piemontefood #italianforgottenclassics #cucinapovera #italiandishesyounevertried #italiancookingtradition
21 Comments
You need more hashtags and you need to reach out to italian american food influencers. Hmu after you do that and blow up lmao
I love your videos but the outro always being
[blank] isn't just a [blank], it's a [blank],
feels a bit stilted and unnatural. I am deeply sorry if this isn't true but it reads like AI writing.
The flu moves a little too fast for me to completely grasp what is going on BUT it looks good!
Tanta roba. Hai qualcosa in canna per la mia dimenticata Basilicata? Io sono di Matera e già lì ce ne sono diverse. La cialledda, la crapiata… Piatti poveri ma deliziosi😊
Not forgotten at all…
That accent cannnot be real🤣
Merdaccia nera
Come sei arrivato a conoscere tutte queste ricette? E come hai imparato a cucinarle? Tutta questa cultura culinaria mi tiene proprio incollato a questi shorts, gg bro
The food is great, but let’s admit it, this accent is irresistible.
"Uh" at the end of every sentence.
Bravissimo ma ti consiglio di provare le acciughe comprate al banco del pesce….
aaaaaaaah, il piatto più buono del mondo! non vedo l’ora che inizi a far più freddo e scassarmi di bagna cauda
Here in Argentina italian inmigrants brought the dish and its eaten arround easter when you cant eat meat. The tradition is kept specially un rural town with piedmontese inmigration were the culture was kept.
Yes, i know that potatoes came later than the Middle-Ages. And yes, i will use them as well.
interesting recipe but the yapping/preaching about "fast paced society" and "warmth and togetherness" is utter nonsense and wholly unnecessary. just give us the recipe and save that crap for the description if you must.
This channel is gold. Thank you
Would be cool if you would not only slow down with the cooking but also with the jump cuts. This could evelate the slowness 😊
Its also an incredible flavor bomb to throw in damn near anything. Never made it with milk like this though.
In argentinian provinces is still eaten. My grandma kept the tradition alive in Córdoba because their grandparents were italian.
Criminally underrated channel
Ah the freakiest recipe