In Piedmont, during this cold season, people love a dish that can be compared to a kind of fondue: Bagna cauda. It translates roughly as “hot bath,” and it is just that. A hot, spicy, garlic-scented oil bath for vegetables. And an incredibly cozy meal. Guests are seated around the table, and in Piedmont everyone has their own little rechaud , in which the hearty sauce is kept bubbling. We just use a regular saucepan in which the savory sauce is kept simmering on the rechaud.
Bagna cauda is a lot of fun, a highly convivial meal that can go on all evening, and it tastes stunningly good. It is exceptionally well suited for New Year’s Eve, because the occupation with it shortens the time until the New Year can be welcomed in the most entertaining way! By the way, in Piedmont they take earthen pots in which the sauce is kept boiling. We simply replace them with a fondue pot.
Simmer the peeled garlic cloves in a quarter of a liter of oil for a good hour. If using salted anchovy fillets, briefly rinse the salt under water. Add the anchovy fillets, after only a few minutes finely blend the whole thing with a hand blender and add a quarter of a liter of olive oil – the sauce is ready and can be placed on the table together with the vegetables – the guests can then help themselves.
Beforehand, the vegetables for the bagna cauda are self-selected.
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