Originating from the Piedmont region in Italy, bagna càuda literally translates to “hot bath.” It’s a sauce for dipping vegetables—the perfect way to get your veggies in if you ask us! It includes cannellini beans, which lend a rich, creamy flavor. Enjoy! This recipe comes from my journals on Sans [ceuticals], where you can find lots more recipes.
30 mins (+1 hour soaking time)
4 or more people
10 cloves of garlic, peeled
1 cup milk
6 good-quality anchovies, chopped
200g tin of cannellini beans, drained
2 tbsp creme fraiche or double cream
3 tbsp apple cider vinegar
2 tbsp extra virgin olive oil
4 sprigs of fresh thyme, leaves picked
juice of half a lemon
Crudités for dipping: baby carrots, celery, radishes, bell pepper, baby cucumbers, etc.
Place the garlic cloves in a saucepan and cover with 1/4 cup of the milk. Leave to soak for one hour, and then drain and discard the milk.
Place the garlic back in the saucepan with the rest of the milk and 1 tbsp of water. Gently cook—partly covered with a lid—over a low heat for 20 minutes, until the garlic is super tender.
Add the chopped anchovies to the pan and cook, stirring until they have broken down.
Add the butter and stir until melted.
Pour the mixture into a blender along with the drained beans, creme fraiche or cream, vinegar, olive oil, and thyme. Blitz until completely smooth.
Transfer to a bowl and add lemon juice and black pepper to taste.
Serve warm or at room temperature with the prepared crudités. The dip will keep for a couple of days covered in the fridge.
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