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Bagna Càuda

Submitted by:

Sabrina Burgos



Country of Origin:


Cook time:

45 minutes




3/4 cup olive oil
6 tablespoons (3/4 stick) unsalted butter, room temperature
12 anchovy fillets
2 to 3 cups heavy cream
1 garlic head, chopped (yes, the whole garlic head)

For dipping:
Assorted fresh vegetables (raw or steamed), cut into bite-sized pieces
Italian or French bread
Ravioli or tortellini

Ingredients substitutions:


1. Combine the olive oil and butter in a saucepan over low heat. Once the butter melts, add the garlic and mashed anchovies, cook on low heat for 20 minutes.
2. Add heavy cream, if desired. If you decide to add the heavy cream (and do it Argentina style!), stir occasionally; once the cream boils, reduce heat and continue to stir until the sauce thickens to your desired thickness.
3. Pour the mixture into a warmed chafing dish or fondue pot set over a warming candle or spirit lamp.
4. Serve immediately with vegetables, pasta, and bread for dipping.

What makes this recipe special?

Bagna Càuda is a recipe original from Piedmont, Italy, created by wine farmers to celebrate the end of harvesting season. A large population of Argentines are from Italian decent (myself included); therefore, our culture has much of their influence, including the food. Bagna Càuda is especially popular and celebrated in traditional festivities in Cordoba, the city where I was raised. It's eaten fondue-style so it's a fun dish that is ideal to prepare and enjoy with a group of people and good wine!