Bagna Cauda

Served with vegetables. Bagna calda, translates into “hot bath," and that is what we are going to make: a hot bath of good olive oil that has been infused with garlic and anchovies. It is sublime, not fishy, and has a fantastic umami flavor to it. The first time I had it was when I did my externship at Rex Il Ristorante in Los Angeles. We served a beautiful roasted pepper with the bagna calda drizzled over the top. I had never tasted anything like it. The sweetness of the pepper, the salt-and-garlic combination of the sauce….it was unforgettable! I have been crazy about this appetizer for years. You can serve it like this a first course or use it as a dip on a platter surrounded by raw and cooked vegetables….or even drizzle on a salad!

Delicious Bagna Cauda - Marcellina In Cucina

What is Bagna Cauda? How to Make and Serve the Tastiest Appetizer

Spicy Bagna Cauda with Herbs

Creamy Bagna Cauda & Seasonal Vegetables ~ Yes, more please!

Bagna Cauda Recipe

Il Mongetto Bagna Cauda - Good Mansion Wines

Best Bagna Cauda Recipe - How to Make Bagna Cauda

Bagna Cauda Canape recipes

Classic Bagna Cauda Recipe - NYT Cooking

Bagna Cauda Recipe

Bagna Cauda Recipe, Nigella Lawson

Miso Bagna Cauda