Autumn has arrived and as our belated summer’s bounty winds down, it’s time to adjust our eating patterns to fit the changing seasons. Bagna Cauda (pronounce: Bahn-nya Coda) is essentially an Italian fondue. An olive oil, butter, anchovy and garlic fondue – one word summation – YUM!! Although typically a Piedmontese autumnal and winter dish, at our home, we pretty much eat it year round, adjusting our vegetables based on what is in season and raring to go. Possibilities are limited only by choice and availability, oh and experimentation is always fun –that Kohlrabi that you bought at the farmers market and are not sure what to do with, why not!!
Start with an assortment of sliced vegetables and a baguette.
½ cup olive oil
1-2oz anchovy fillets
1 head garlic
¼ cup butter
(some regions also add 1/8 cup heavy cream –this is optional)
In a saucepan over low heat (or directly in the fondue pot) add oil, butter and anchovies. Peel 1 head of garlic, mince or thinly slice and add to mixture and continue to cook on low heat until anchovies are well blended (approx. 20 min.). When the garlic and anchovies are cooked down it’s ready to go. If you have been cooking the sauce directly in the fondue pot, just gather around, spear your assorted vegetables and cook in the sauce until done. Eat with some delicious crusty bread (which you will also want to use to sop up the Bagna Cauda as you devour the array of vegetables. Enjoy!!