12 Garlic Head
3 cups extra-virgin olive oil to tasteand if possible, a small glass of walnut oil
6 ounces red anchovies
How to Make Bagna Càuda:
- The Piemontese usually prepare bagna càuda in a terracotta dian.
- It’s usually served in a s-cionfetta, an earthenware pot with embers that keeps it hot, but a saucepan and fondue pot will do.
- Peel the garlic cloves then cut each clove in half lengthways and remove the green bud.
- Place the garlic in the pan, add ½ cup oil, and cook over a low heat. Stir with a wooden spoon, making sure the cloves don’t change color.
- Desalt the anchovies, wash them with red wine or water, then add them to the pan and stir gently with a wooden spoon until they dissolve completely.
- Cover with the remaining oil and let simmer over a low heat for 30 minutes, making sure the sauce doesn’t fry.
- When cooked, add a pat of butter if necessary to smoothen the consistency.
- Rest the pot on an alcohol burner or pour the bagna càuda into a fondue pot, and serve crudités or even some cooked vegetables, such as beetroots, boiled potatoes, baked onions, fried pumpkin, and roasted peppers alongside.