An Italian version of a fondue, Bagna Cauda (translated as “hot bath”) is basically heated garlicky olive oil amped up with anchovies and used as a dip for vegetables and bread.
What could be more delicious?
Well, since you asked, this version, which I created for the Idaho Potato Commission, in which I added a few other aromatic ingredients to the dip, and instead of bread, we’re using steamed potatoes!
This is not my Italian grandmother’s Bagna Cauda. Rather, it is a new, updated version for a new year, so if you want to advise me it isn’t strictly authentic, I’ll save you the trouble and admit it myself.
It uses a whole tin of anchovies, which end up melting into the oil, so don’t worry, you won’t have fish filets staring up at you in your dip. If you aren’t sure if your family will accept them, use half a tin the first time, but I say go big, or go home. This is meant to be a pungent dip!
Traditionally this is served as part of a fun Italian Christmas Eve buffet, and guests dip any combination of vegetables and hold a slice of bread underneath to catch the drips. Of course, then you eat the bread, too! But I’m saying kick the bread to the curb, and use steamed potatoes as your dippers, along with whatever other veggies you like, and serve it any time you like.
Dip in good health, and Happy New Year!
Recipe: Bagna Cauda and Potatoes
Summary: Garlicky olive oil amped up with anchovies and other aromatics makes a delicious bath for steamed potatoes.
- 1 pound Idaho Baby Dutch Yellow Potatoes (or use Terra Rosa, a new red-fleshed variety, or a medley of fingerling potatoes)
- 1 (2-ounce) tin anchovy fillets in oil (about 12 or so)
- 6 large garlic cloves, crushed or minced
- Pinch crushed red pepper flakes
- 6 pitted Kalamata olives
- 2-3 teaspoons fresh oregano leaves (or 1/2-1 teaspoon dried)
- 1-2 cloves Black Garlic (optional)
- 3/4 cup olive oil
- 4 tablespoons (1/2 stick) unsalted butter
- Freshly ground pepper
- 2 tablespoons finely minced fresh Italian parsley
- Squeeze of lemon juice (1-2 teaspoons)
Other dipper options:
- Assorted fresh vegetables, cut into bite-size pieces: fennel, Belgian endive, red bell peppers, celery, radishes, button mushrooms
- Steamed vegetables: artichokes, asparagus spears, cauliflower, Brussels sprouts
- Fish: Large poached shrimp with the tail on (hold the tail as you dip)
- First, get the dippers ready: Scrub potatoes and place them in a steamer basket over 1 inch simmering water. Cover and steam until tender, about 10-15 minutes. You may also steam them without additional water in the microwave, about 4-6 minutes. Test with a fork to make sure they are done; they should be tender but hold their shape. Cut the whole potatoes into thick slices, and cut any large fingerlings in half; leave the small fingerlings whole. Your goal is to have bite-size pieces. Place steamed potatoes in a serving bowl or on a plate.
- Wash and cut any fresh vegetable dippers you are using (see suggestions above), and lightly steam or blanch any that need slight cooking (see other suggested list above). Place these on a serving plate or platter.
- Now, make the Bagna Cauda: In the bowl of a small food processor, add anchovies with their oil, garlic, red pepper flakes, olives, oregano and black garlic (if using). Whirl into a paste, adding a tablespoon or 2 of the olive oil if needed.
- Transfer the paste into a small saucepan, add rest of olive oil, stir and cook over low heat. Simmer on lowest heat for 10 minutes, which will cook the garlic and incorporate the anchovies into the oil.
- Turn off heat and whisk in butter, a grinding of black pepper, parsley and a squeeze of fresh lemon juice. Transfer hot dip to a small fondue pot or other serving bowl that can take the heat. You can serve the dip with a flame under it (if you have a fondue setup), or simply in a heatproof bowl.
- Position the potatoes, any vegetables you are serving, and some skewers or fondue forks nearby, and encourage guests to dip and enjoy!
Drizzle over grilled steaks or lamb, or grilled fish, or toss with cooked pasta.
Baby Dutch Yellow Potatoes
Baby Dutch Yellow Potatoes are grown in Idaho and are the perfect size for many things, including this Bagna Cauda. They have thin skins (leave the skin on!), cook quickly and have a buttery flavor. Melissa’s Produce sent these over for recipe testing.
Preparation time: 20 minutes
Cooking time: 25 minutes
Number of servings (yield): 8-10
Culinary tradition: Italian
This week our #SundaySupper cooks are tackling things on our culinary bucket list. Mine was to cook something from my Italian heritage, thus this Bagna Cauda. Join us today (Sun. Jan. 6) at 4 p.m. Pacific time on Twitter as we share our bucket list recipes during our #SundaySupper chat.
This week’s Sunday Supper recipes:
Sunday Supper Specialty Breads:
- Homemade Bagels with Mimosa Spread by Daily Dish Recipes
- Homemade Tortillas by Supper for a Steal
- Brioche by Gotta Get Baked
- Alton Brown’s Soft Pretzels by Hezzi-D’s Book and Cooks
- Braided Challah by The Girl in the Little Red Kitchen
- French Baguette by Mooshu Jenne
- Cinnamon Sugar Pretzel Bites by In the Kitchen with Audrey
- Belgian Waffles by Cindy’s Recipes and Writings
- Gluten-free Bread by Happy Baking Days
- Monkey Bread by Vintage Kitchen Notes
Sunday Supper Main Dishes:
- Lightened Up Slow Cooker Butter Chicken by The Meltaways
- Gluten Free Ravioli by No One Likes Crumbley Cookies
- Bagna Cauda and Potatoes by Shockingly Delicious
- Beef Wellington by Family Foodie
- Chicago-style deep dish pizza by Feeling Foodish
- Green Chili and Lentil Tamales by Mangoes and Chutney
- Mushroom Ragout over Creamy Polenta by Noshing with the Nolands
- Butternut Squash Gnocchi by Peanut Butter and Peppers
- Ropa Vieja by Magnolia Days
- Tah-Dig (Persian Rice) by The Little Ferraro Kitchen
- Fresh Ravioli with Ricotta by Comfy Cuisine
- Stuffed Artichoke by The Roxx Box
- Braised Short Ribs by The Messy Baker blog
- Julia Child’s Boeuf Bourguignon by Hip Foodie Mom
- Classic Cheese Souffle by Jodi Can Cook
- Hot Lemon Curd Soufflés by Food Lust People
- French Onion Soup by The Weekend Gourmet
- Leaping Frog Chicken by The Urban Mrs.
- Fried Polenta with Spicy Tomato Relish by Mama Mommy Mom
- Savory Spinach-Filled Crepe Cake with Cheddar Sauce by Webicurean
- Japanese-Style Prosperity Pockets & Goat Cheese En Croute by Ninja Baking
- San Antonio Puffy Tacos by Sustainable Dad
- Chinese Dumplings by My Cute Bride
- Falafel by Small Wallet Big Appetite
Sunday Supper Desserts and Snacks:
- Creamy Lemon Fudge by Chocolate Moosey
- Zebra Cake by That Skinny Chick Can Bake
- Baked Alaska by It’s Yummiclicious
- Faux Ice Cream with Bananas by Country Girl in the Village
- Divinity by Juanita’s Cocina
- Homemade Seafoam Candy by girlichef
- Red Velvet Layer Cake by La Cocina de Leslie
- French Macarons by I Run for Wine
- Mocha Macadamia Trifle with Mascarpone Cream by The Foodie Army Wife
- Nut and Seed Nougat by What Smells So Good
- Pumpkin Mocha Cupcakes with Whipped Cream Frosting and Dulce de Leche Drizzle by Damn Delicious
- Caramel Apple Crumble Pie by Mom’s Test Kitchen
- Chocolate Meringue Cake (gluten free) by Dinners, Dishes and Desserts
- Gluten-Free Golden Fudge Cake by Cupcakes & Kale Chips
- Orange Rum Tiramisu Cake by Crispy Bits & Burnt Ends
- Peanut Sesame Honey Brittle by Sue’s Nutrition Buzz
- Granola Bars with Dried Fruit by The Wimpy Vegetarian
- Jamaican Blue Drawers by Lovely Pantry
- Mini Classic Key Lime Pies by In the Kitchen with KP
- Donuts: Redux by Kelly Bakes
- Popcorn with truffle oil and asiago cheese by She Likes Truffles, He Likes Ruffles
Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 4 p.m. PT and you do not want to miss out on the fun. Follow the#SundaySupper hashtag and remember to include it in your tweets to join in the chat. Don’t forget to also check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.