Bagna Cauda Recipe (Anchovy, Garlic & Butter Dip) (2024)

FAQs

What does bagna cauda mean? ›

Bagna Cauda literally translates to “hot sauce” in English. Unfortunately, it is often mistranslated as “hot bath.” (“Bagno” being the word for a bath in Italian.)

Anchovy sauce is a product with very ancient origins. More precisely, it is a typical sauce from Campania and has its origins in the regions around Naples, the most famous being the anchovy sauce from Cetara. The ancient Romans produced garum, a fish sauce made from fermented anchovies.

Provencale Anchovy Sauce (Anchoiade)

Combine the eggs, garlic, anchovy, and lemon juice in the bowl of a food processor and puree until smooth, about 1 minute. With the motor running slowly pour in the olive oil. The sauce will thicken up like mayonnaise. Keep refrigerated until you use it.

Bagna cauda literally means “hot bath,” but it's really a hot dip. It's a spicy, flavorful concoction with a lot of garlic and anchovies, making vegetables, bread, or other items tastier. Bagna cauda originated in Provence, France. However, it's been associated with the Piedmont region of Italy since the 16th century.

To remove more salt and soften the anchovies, you'll need to soak them. Some people use water, some use milk, and some use white wine. I tried all three and found no noticeable difference in flavor between milk- and water-soaked ones, and, since water is free, that's what I'd recommend.

You'll generally find anchovies alongside the Italian foods or with tuna. Most varieties are packed in oil in cans or jars. Some delis also sell salt-packed anchovies, but these sometimes need to be boned and should always be rinsed.

“When it comes to making high-quality colatura di alici, the Italian name for anchovy sauce, the freshness of the anchovy makes all the difference.”

While the Northern Anchovy can be found in various parts of the world, Brioza ascertains that the best anchovies come from Spain, specifically Cantabria, the Northern coast.

Italians are more likely to mince up an anchovy or two and use it in their sauce, rather than fish sauce. You can find fish sauce in Italy, I'm sure, and there might be more than a few people adding a dash or two to their pasta sauces. It's not a bad idea, but the anchovy is more traditional.

Anchovies have many vitamins and minerals that provide major health benefits. They are best known as a source of omega-3 fatty acids, which promote brain and heart health. Anchovies also have selenium, which, if eaten regularly, may reduce the risk of some types of cancer.

Can you eat anchovies straight from the tin? ›

Devour Them Whole. Yup, that's right, you can snack on those fishes straight out of the jar, especially when you've grabbed the good stuff—high-quality anchovies are tender and meaty, with a silky texture and clean brininess.

Bagna càuda has only three critical ingredients: the anchovies, the garlic, and the olive oil.

Many believe the best anchovies come from Italy, especially from the waters off Sicily and the region of Calabria (the tip of Italy's boot). Italian anchovies fall into two categories: acciughe and alici. Acchiughe refers to cured anchovies which may also be preserved in olive oil.

However, there are quite a few Italian dips (some of which do double-duty as spreads, crostini toppers and beyond) that all individually come with their own ritual.

'anchovy drippings') is an Italian fish sauce made from anchovies, from the small fishing village of Cetara, Campania. The sauce is a transparent, amber-colored liquid, produced by fermenting salted anchovies inside terzigni, small chestnut barrels.