Bagna càuda 

Being a hearty dish, usually, it is considered a single dish but sometimes it can also be served as an appetizer for a dinner with friends... In fact, in ancient times, it was during meetings and dinners with friends that this dish was prepared, which over time has become the symbol of friendship and joy. The origins of bagna càuda are actually half shrouded in mystery because it is not known precisely when, where and who invented this dish, which in fact does not even have a city of residence, but it is known instead that the winemakers of the late Middle Ages adopted this recipe to celebrate a very important event such as the tapping of new wine. For a very long time, the bagna càuda, remained only the dish of the poor and peasants as the aristocrats abhorred it for the abundance of garlic. Over time, this dish has been re-evaluated and, nowadays, there are many trattorias and restaurants, especially in Piedmont, which offer bagna càuda in their menu. As for the origin of the name, we know that bagna càuda derives from the two terms, "bagna" which in Piedmontese means sauce, and "càuda" which stands for hot: therefore hot sauce.

Bagna càuda (Piedmontese: [ˈbɑɲa ˈkɑʊ̯da], meaning "hot dip", "hot gravy") is a hot dish made from garlic and anchovies, originating in Piedmont, Italy, during the 16th century. The dish is served and consumed in a manner similar to fondue, sometimes as an appetizer, with raw or cooked vegetables typically used to dip into it. It is also a popular winter dish in central Argentina and prevalent also here in Canada, as there were many northern Italian immigrants to those places. Bagna càuda was also prepared in the coal-mining community  of Sudbury, Ontario due to the numerous Italian immigrants that came there to work in the mines. In the past walnut or hazelnut oil would have been used. Sometimes, truffles are used in versions around Alba, Piedmont, Italy. It is traditionally eaten during the autumn and winter months, particularly at Christmas and New Year's, and must be served hot, as the name suggests.

INGREDIENTS for Bagna càuda

Garlic (about 6 heads) 570 g

Extra virgin olive oil 600 g

Anchovies in red salt from Spain 300 g

Red wine 125 g

TO ACCOMPANY

Peppers to taste

Beets to taste

Onions to taste

Fresh onion to taste

Barbera to taste

Potatoes to taste

PREPARATION

To prepare the bagna càuda start by peeling the heads of garlic holding, depriving each clove of the shirt, then with a small knife cut the cloves in half and remove the sprout and cut them into slices. Keep the garlic aside and take care of the desalination of the salted anchovies: place the anchovies in a bowl and cover them with cold water, let them soak for 2-3 hours, changing the water often to remove the salt. Do this very gently to prevent the anchovies from falling apart. When the anchovies have sweetened, drain open them in half and remove the entrails with the central bone and rinse them under running water. Then line a small tray or baking tray with absorbent paper and arrange the open threads. Dry the fillets then place them in a baking dish and wash them with red wine, stirring gently. Transfer the anchovies back to a tray and dry them with absorbent paper. Place the garlic in a pan and pour 100 grams of olive oil, start cooking over very low heat, stirring with a wooden spoon and taking care that it does not take color. Add the anchovies stirring gently. Cover with the remaining oil and bring the sauce to simmer for half an hour, taking care that the syrup does not fry. Meanwhile, prepare the vegetables to accompany the bagna càuda, take care of the cooked ones: roast the onions in the oven with the skin, then cut them into wedges. Cook the potatoes in boiling water, they should not be too soft so that they can be cut into wedges. Finally bake the beetroot and cut it like other vegetables. Roast the peppers in the oven and cut them, also obtaining wedges from these wedges. Now switch to raw vegetables: Wash the spring onions and dip them in wine, preferably Barbera wine, as tradition dictates. Once the anchovies have melted, your bagna càuda will be ready to serve on the table possibly in the characteristic "fujot". (special terracotta or copper containers with a flame under that keeps the sauce warm.)

PRESERVATION

It is preferable to consume the bagna càuda immediately. If it advances, place it in the refrigerator in an airtight container for a maximum of a couple of days.

CURIOSITY

To keep the bagna càuda warm, tradition has it that a crock warmer, called s-cionfetta, is used, to be filled with embers and ashes of the fireplace. The warmer is placed in the center of the table and above it is placed the terracotta pan with the bagna càuda in order to keep it warm for the duration of the dinner.

ADVICE

The bagna càuda is a tempting sauce, to be enjoyed fortunately in autumn, when the winter season is approaching and brings with it large sweaters... Try it with boiled potatoes, cabbage, celery, onions and the inevitable peppers, but also with meat: you will not forget it! To discover all the secrets of this exquisite dish I participated in the first Bagna Càuda Day, a festival entirely dedicated to bagna càuda that gathered all fans of this traditional dish.