Bagna Cauda is a delicious traditional dish from Piedmontese cuisine, famous throughout northern Italy. It is a hot sauce made from anchovies, garlic, and olive oil, ideal for accompanying seasonal vegetables such as celery, cardoons, fennel, and peppers. This dish is perfect for winter and can be served as a side dish or as a main course.
Take salted anchovies, rinse them to remove excess salt, and dissolve them with plenty of garlic in good olive oil, being careful not to let it fry.
Once a creamy paste is obtained, serve it very hot and enjoy by dipping raw vegetables: celery, cardoons, fennel, peppers.
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Italia, Piemonte
