If you are looking for a quick Italian appetizer, you must try Bagna Cauda! Craig Claiborne once said that Bagna Cauda is one of the most “Savory, delectable, and unlikely appetizers in the world.” Although not everyone agrees on the origin of the name, the popular take on it is that it means “hot bath”, meaning the garlic and anchovies melt in a hot bath of butter and olive oil.
Another take on the origin of the name is interesting. In the Piedmont Region of Italy where this dish originated, “bagna” is also a dialectical word that means “gravy”. According to some local historians, this actually started out as a peasant dish that was a favorite of farmers when harvest time came along. The women could make the Bagna Cauda at home in an earthenware casserole. They would then take it out to the vineyard and place it over the fire to keep it warm. The men could then come and dip the various vegetables in the lovely “gravy” and have a satisfying snack.
As you travel through the Piedmont region, you will find that each village or town you pass through will claim to have the one and only “true” Bagna Cauda recipe. One thing is certain, however. All recipes will have garlic sharing the spotlight along with the marvelous anchovies! Once this quick Italian appetizer is piping hot, it is served with a variety of cold cut vegetables. These might include celery, different colors of bell pepper, onions baked in the skin and quartered, cooked potato, Jerusalem artichokes, green onions, etc. If you want to serve the baked onions, simply bake medium size onions in a 400 degree oven for an hour. Quite often it will be served with some small chunks of rustic bread to mop up the last bit.
There are longer versions of this recipe that include slicing thinly 20 cloves of garlic and placing it in the oil and butter with the anchovies and baking it for an hour. This, however, is a version of this quick Italian appetizer that I love.
Place a small saucepan on a low burner and place in it 3/4 cup of good fruity olive oil, 10 garlic cloves chopped very finely, some fresh ground black pepper and about a dozen anchovy fillets. Now just cook for about 5 minutes, mashing the anchovies with a wooden spoon. Pull the pan off the burner and stir in 1/4 cup butter and you’re done!
I hope you enjoy this quick Italian appetizer. Be sure to serve this piping hot surrounded by your favorite colorful veggies! A small fondue pot is perfect for this presentation. Be sure to add this marvelous concoction to your Italian menu!
Mangia Bene!
