Bagna Caoda – Vegetable Fondue with Garlic Sauce

Perhaps your new favorite bean dish:

Bagna caoda is a typical Piedmontese fall dish. When the markets are overflowing with lush vegetable offerings, this meal is exceptional in the Southern Piedmont Alps an energy and vitamin provision for the winter.

Remove the peel from the garlic cloves and crush them. Cook the garlic paste in milk for about 3/4 to 1 hour on a low fire until mushy.

Mash the anchovy fillets with a fork, cover the fish mash with the oil and heat very gently, stirring constantly. The sauce must not get too hot or the oil will settle. If desired, enrich with a dash of cream.

Stir the two sauces together – e.g. in a fonduecaquelon, do not get too hot.

Cut the vegetable mixture as well as the potatoes into quarters, cubes, stalks or rounds and cook on a rack until just tender.

Arrange raw vegetables – mass each as needed – on a platter to form a colorful table.

To serve: keep the sauce warm on a fondue stove. Dip vegetable bites into it by hand or with a fork.

For those with money: the original Piedmontese recipe includes white truffles as a delicacy with the sauce.

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