Bagna cauda in 5 steps: Easy recipe!

The cauda bagna is a dish that has always caught my attention. For those who do not know it, this is a very old and typical dish of the Italian region of Piedmont, and it is basically a sauce that is done with a nut, garlic and anchovy oil base.

However, over time, nut oil was replaced by milk cream. Similar to the fondue, the cauda bagna (pronounced cauda) is a hot sauce in which we can wet different things.

About this hot cauda bagna

This is one of my favorite winter recipes: a warm cauda, friends, a good glass of wine (by the way, it is said that wine is the perfect drink to accompany this dish).

I have a very good recipe to encourage the day of the friend that is yet to come, since it is a preparation that is characterized by sharing while you eat, having the sauce in the middle of the table and different things to wet.

Another important thing that I am going to tell you about this recipe of Bagna Cauda: although perhaps 1 garlic and 1 anchovy per person seems a lot is not .

The cauda bagna sauce is a sauce with character and personality, and that is the minimum that can be put. There are recipes of cauda bagna in which much more than a garlic is used!

I tell you that first we are going to prepare all the things to wet, and in the end we will prepare the cauda bagna sauce. Obviously you can prepare the ingredients you want, but I leave my ideas that were very good. I ask you to leave your ideas in the comments to be able to try them too.

Let's start, first with the video and then with the written recipe!
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Ingredients

For cauda bagna

• 5 garlic cloves
• 5 anchovies
• Extra oil
• 1/2 lt. milk cream
• 1 handful of nuts

To wet in the sauce

• 1/2 broccoli
• 1/2 cauliflower
• 2 girl potatoes
• 2 Milanesas
• 1 Ravioles box
• 1 carrot
• 3 celery stems
• 200 g. Brussels repollitos
• 3/4 bread
• Olive oil

Easy cauda bagna recipe

The things to wet in the sauce

1. The first thing we are going to do is cut the bread. Half we will cut it into slices, and the other half into cubes. It doesn't matter if it's bread of the previous day since we are going to toast it, so it is exactly the same. Place the pieces of bread in an oven fountain and brown with a splash of oil in the oven, until they are completely roasted.
2. Now the potatoes: we are going to peel them and cut them by calculating the size of a bite. Remember that all these ingredients that we are preparing are going to wet them in the cauda bagna sauce, so you must calculate an adequate size of a bite. Just as they are going to steamed them, or baked. If you boil you can add a splash of vinegar to the water, this will be firm and do not get rid of cooking. The important thing is to achieve fair cooking, not only of the potatoes but in all the ingredients, since they must be "firm" so that we can wet them in the sauce without problem.
3. Number three, broccoli, cauliflower and Brussels repollitos. We are going to disarm the "trees" of the Brocoli and the cauliflower so that they are the size of a bite, and the repollitos are cut in half. We cook both vegetables also steamed or boiled.
4. The same is going to do with the carrots, we cut them the size of a bite and cook them steamed them.
5. The celery instead will cut into strips and we will use it in raw, therefore we only wash it well and cut it.
6. This is the part that I like most about the whole recipe because it seems like a great idea. Freíte some milanesas, Marta. I made chicken but it can also be meat. Then we cut them into bits that we can easily prick to wet in the cauda bagna.
7. Another incredible idea and that was spectacular. Ravioli! And another fact: I made them fried. They can also be boiled as long as they are well to the dente so that it does not disarm. However, if we prepare fried, they will be well crispy, as if they were small empanadas, ideal for wetting in the sauce. I did Ravioles de Ricota, they can choose what they like best.

How to prepare the cauda bagna in 5 steps

The proportion that we are going to use today are 1 clove of garlic, 100 cc of cream and 1 anchovy per person. Believe me, this will not be much garlic. The bagna cauda as I said above is a sauce with personality and a lot of flavor. The minimum we can use is this amount, if you like you can put more.

1. The first thing is to peel the garlic and remove the outbreak from the medium, which they say is the culprit that we repeat the garlic after eating it. Place them in the blender or mixer glass.
2. Add a anchovy for each garlic clove , add a tablespoon of olive oil and crush until you get a paste .
3. Place the pasta in an non -stick pot and cook over minimum heat . There are recipes of cauda Bagna in which in this step is added butter to the pot. I think it is enough with oil and cream, therefore I did not put butter. Cook over low heat while stirring.
4. You will see that after a few minutes the pasta will change to a darker color, indicating that it is already more or less cooked. At that time add the milk cream . Continue cooking over minimum heat, this is very important since if we boil it the cream can be cut.
5. Add a handful of chopped nuts (optional) and continue cooking for a few minutes until the cream reduces a little.

How to serve it?

Mojar things are arranged in different dishes or containers, and the bagna sauce cauda in the middle of the table. We can use a fork or some chopped type sticks. We eat it similar to a fondue, wetting all the ingredients that we prepare in the sauce, with the help of bread. It is a special recipe for a dinner with friends or family, where the talks are as important as food!

I hope you like it, and until next time!