Jo Parodi's Bagna Caulda

Bagna cauda (literally “hot bath” in Piedmontese dialect) is one of northern Italy’s greatest appetizers. Three ingredients simmered for an hour until the anchovies dissolve completely into a warm, garlicky, savory dip.

Olive oil and butter heated with crushed garlic form the base, and two full cans of anchovy fillets melt into the fat during that long, slow simmer. By the end, there are no visible fish pieces. Just a rich, golden, intensely savory sauce that tastes far more complex than its short ingredient list suggests.

Keep it warm at the table over a hot plate or small burner. Guests dunk raw vegetables (cucumbers, fennel wedges, mushrooms, celery) and cubes of crusty French bread directly into the pot. The bread soaks up the warm oil like a sponge, and the crisp, cool vegetables contrast beautifully against the hot, salty dip.

Pro Tips

• Simmer gently for the full hour. The anchovies need time to completely break down and merge with the oil. Rushing produces a chunky, fishy dip instead of a smooth, mellow one.
• Crush the garlic rather than mincing it. You want the flavor to infuse the oil slowly, and crushed cloves are easier to fish out if anyone prefers a milder taste.
• Serve the vegetables ice-cold for the best contrast with the hot dip.

Variations

• Add thinly sliced black truffle at the end for a luxurious Piedmontese upgrade.
• Include roasted red peppers and blanched cardoons (traditional in Piedmont) alongside the raw vegetables.
• Stir in a splash of cream at the end for a richer, slightly mellower version.