Learn how to make a Bagna Cauda Recipe! Visit http://foodwishes.blogspot.com/2015/01/bagna-cauda-real-bathing-beauty.html for the ingredients, more information, and many, many more video recipes. I hope you enjoy this easy Garlic & Anchovy Vegetable Dip recipe!
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Could I skip the candle and just use the dip as a salad dressing?
Bagna Cauda means "hot sauce" not "hot bath", It's a common mistake in Italy too 🙂 becauce of the northen dialect: "bagna" in this case doen't means "bagno" (bath) but "the wet thing" (La bagna)…. ok, no worries… it doesn't really matters!
Yummy
This guy sounds like one of the characters from Arthur the ardvark
Is there any recommendation you could make if I wanted to recreate this but make it a little thicker? I like my dips to have a little more viscosity. Or would it be blasphemous to change this?
we will spark it up, oh yeah.
Andahzaweez…..enjoy 🙂
my fave is butter,garlic,anchovies and cream! secret!!!!! the anchovies garlic needs to be sweated until water is cooked out of the butter! then add cream and again simmer until all the water us cooked out!
Perfect! But no chilli
What? John? No cayenne?
That dont look anything like the bagna cauda my nonna used to make.
You can use sardines if you want the flavor with much less salt.
I'm about to make mine….but HAD to watch your video first! have to say though, I "didn't like anchovies" until I fell in love with my recipe. it's only garlic, anchovies, and butter cooked low and slow in a cast iron skillet….and when it's done you know because it doesn't taste like either ingredient, it just tastes like magical sauce
most horrible bagna cauda I ever see
I'll eat almost anything if it has anchovies. A pizza is not a pizza without anchovies……
too liquid
What's the words mean in 3:41?
It's supposed to be a dense homogeneous cream, not liquid and transparent..
good recipe but your tone narrating driving me nuts: voice inflection = good, the girl from bandcamp = not so good
I know this is an older video, but I just found it.
This looks delish!!!
Please, more anchovy recipes.
I've found, through trial and error, that every fucking chafing dish-type amalgamation that's been produced since 1945 is garbage. The heat distribution patterns are hideous. Someone, please, use math and design me the ultimate tea-light-powered chafing dish set ranging in size from extra small to extra large and I will pay you $499.00 for ten pieces. Please. I'm begging. Apply science.
That's just looks luscious!
What's with this guy's voice?
Why no capers? Does anyone know? I'm confused.
no cayenne!!!
i farted
Cute voice
Holy damn yum. Thank you for lending your skill and voice to this dreamy dip
I use all butter, no olive oil. I cook on low or med low (very low heat, don't burn the garlic) , stirring frequently for 45 min. It's amazing sauce.
Mr. Garibaldi taught me about this. I've been making it since. 100% anchovies!
Ooh, what will you do if the anchovies are omitted?
My region typical recipe 😊
Check out the recipe: https://www.allrecipes.com/Recipe/241311/Chef-Johns-Bagna-Cauda/
As a Piedmontese, you can trust me when I say that this recipe is 100% incorrect:
1) Traditional recipe of Bagna Cauda says that the quantity of anchovies and garlic has to be the same (if there is a little more of anchovies or a little more of garlic it doesn't matter)
2) You neither smash the garlic with a pestel nor chop it with a knife, you just take a glass and hit strongly the garlic with the bottom, so as to smash it without depriving it of its precious oils and substances; you don't want to add any salt because anchovies already contain a lot, if they're too salty you can wash them with some white wine (a white Chianti is ideal, but you can use any you have), but never put water on them
3) You just use olive oil. The three ingredients are anchovies, garlic and oil: any extra ingredient (such as butter, or worse… cream) was added by French cuisine due to the closeness of France and Piedmont, but they will just spoil a perfect recipe, and you will lose the original and traditional flavor
4) You don't use a pan to cook it, the ideal would be a ceramic pot, but if you don't have one a common pot or a saucepan will do the same. You put the three ingredients in it at the same time and THEN you turn the fire on at the lowest volume available on your cooking plate, and then you leave it cooking uncovered for a few hours. Don't worry if the garlic won't melt instantly, the secret of the original taste of Bagna Cauda lays on the very slow cooking
Edit: the dish we use to keep it warm is called "fujòt", but if you don't have one (reasonably) anything that will keep the dip hot will be fine
I live in a Croatian community and when we make this we use large pans on hot plates and use that "dip" to cook things like chunks of red meat shrimp and chicken but we actually submerge it in it and let it cook in the dip itself then take a fork and put it on a slice of french bread to cool and absorb some of the excess oil
NO I am calling you out.. if you don't like anchovies still try this recipe. I think you will like it. I come from an Italian town. I have been making this for years and I like your method. I do it a little different but love this. Almost traditional.
Babylon 5 fans??
Also delicious tossed with angel hair pasta.
Better: https://www.bonappetit.com/recipe/bagna-cauda-dip-with-assorted-vegetables
I lived around Italians growing up,, local style was 3 cloves garlic, one can anchovy, butter cook until the water is out then cream cooked down to gravy! Wow!!
The only thing I'd say is even if you don't like anchovies you need to try this recipe. They disappear into the dip and do something AMAZING! 😋
In my dish, I also used steak and chicken cut and stir fried
There is also a recipe with heavy cream
I just watched this on Pasta Grannies.
Can you eat this cold as well?
Im thinking of using it for a dip for unleavened bread
It really does go with anything! I had mine with jelly donuts and later over ice cream!
Got it. Always buy salted butter.
I’m the mad hatter of my platter, so I used salted butter. Delish!