Bagna Cauda: Let’s hear it for anchovies!!!

A Little Something About Me:

I’m obsessed with Anchovies…Bath anything in an obscene amount of olive oil, butter, and anchovy, that is the epitome of living my best life! 

This is really a continuation of my ode to spring vegetables. They are popping right now, and I need no reason to buy more and more and put them in every dish I make, or is it that I need every excuse to use obscene amounts of anchovy any time of year?

Traditionally, Bagna Cauda is an Italian dip from the Piedmont region and is typically served fondue style as a starter with raw or cooked vegetables. The Piedmont region is home to the Italian Alps and the cattle region. This is the land of dairy and cheese making, the most prized meats, hazelnuts, and all the delicious things I want to eat, but Bagna Cauda falls high on my list. 

Bagna Cauda is most often served in the fall and winter months and must be served hot. I am not an Italian-language speaker, a bucket list item, but in my research and schooling taught me that Bagna Cauda translates to “hot bath”, some disagree and say that Cauda means “sauce”, either way, bath them, sauce them, I am down for all of that. And, why limit it to just the cooler months, springtime is when I start dreaming of this delicious sauce. 

And, while we are talking about the origin of Bagna Cauda, and its traditional use as a dipping sauce for vegetables, isn’t that just a decomposed salad? It’s salad, we are eating salad with a punchy, deeply umami-rich, and slightly spicy hot vinaigrette. 

Since I’m not a purist and love to take inspiration from tradition, but make it my own, I’ve added some richness, brightness, and a little heat to the traditional way of serving. Butter isn’t authentically a part of the traditional recipe for Bagna Cauda, but paying homage to the dairy dairy-producing region of Piedmont and adding some delicious butter to the mix, plus butter adds a wonderful fatty, mouth feel to the dish. And, who wouldn’t want something this luscious and almost indulgent to drag all of the amazing spring vegetables through before plopping straight into your mouth?

While we are on the subject, why not expand past vegetables? Many things love a good hot delicious sauce, seafood, lamb, I served this with flank steak, and I recently saw Carla Lalli Music put this on a delightfully crispy chicken cutlet and I am just mad I didn’t think of it first, but know I will be doing the same. The skies are the limit any vegetable would be amazing, any protein will benefit from this punch of umami, this would even be great as a warm vinaigrette for a spinach salad. This is your starting ground, take it from here and share with me your delightful creations!

Xo

Jennifer

PDF Recipe Link

Chopped Lemon Bagna Cauda with Spring Vegetables

Yield: 6 Servings

Prep Time: 15 Minutes

Total Time: 25 Minutes

An Assortment of Vegetables:

1-2 large artichokes

Lemon cut in half for steaming water

1 bunch of asparagus, trimmed

2 baby fennel or 1/2 large fennel bulb, cut into wedges

1/2 bunch radishes, halved, blanch optional

1 bunch baby carrots, cleaned and halved, or 1 large carrot, julienned

1/2 lb sugar snap peas, destringed 

1 head Belgian endive, separated into spears

Kosher salt

For the Bagna Cauda: (these are suggestions, mix and match or substitute your favorites)

¼ small Lemon, dice removing seeds

2 medium Garlic Cloves, chopped

¾ cup Extra-Virgin Olive Oil

8 Tbsp Unsalted Butter

12 fillets Salt-Packed Anchovy, chopped

1 each chile de arbol, thinly sliced

Salt and Freshly Cracked Black Pepper

Flaky Sea Salt to Finish

1. For the artichoke: Bring a pot filled with 1” of water and a steamer basket to a simmer (the water should come to the bottom of the basket), squeeze the juice, and drop the lemons into the water. When the water is simmering, trim the artichoke: cut the woody end off the stem, about 1”, and using a paring knife or peeler peel the outer layer of the stem. Cut the artichokes in half lengthwise. Place the artichokes in the steamer basket and steam for 25-30 minutes until the artichokes are tender when a paring knife inserted into the stem slides in and out easily. Remove from the pan, and allow to cool for a minute. Using a paring knife gently cut out the choke, this is the hairy inside of the artichoke that is not edible, being careful not to cut away too many of the leaves. Cut the artichoke in quarters lengthwise to make individual portions. 

2. For the vegetables (except for the Belgian endive): Bring a large pot of water to a boil, and season generously with salt.

3. Starting with the lighter-colored vegetables, blanch each vegetable separately, until just tender with a slight bite left 30-45 seconds, green vegetables will be bright green, and carrots may take 1-1 ½ minutes. Cool on a baking sheet. Remember to bring the water back to a boil before each batch of vegetables.

4. For the Bagna Cauda: Heat the olive oil and butter in a medium saucepan over low heat. Add the lemon, garlic, anchovies, and chile de arbol, stirring with a wooden spoon until the anchovy melts. Season with salt and pepper. Taste and adjust seasoning.

5. Place the Belgium endive, and artichokes on your plate. Add the cauliflower, fennel, radishes, carrots, and sugar snap peas to the Bagna Cauda in the pan. Stirring to coat and reheat the vegetables, 3-4 minutes. 

6. Spoon the warmed vegetables over the endive and artichoke, and spoon the remaining Bagna Cauda over the top. Sprinkle with flaky sea salt. Serve immediately.