Originally from lower Piedmont, Bagna Càuda is usually a recipe for autumn, to be enjoyed with the harvest of grapes for wine. But because I will be on my way to the southern hemisphere as this posts, I thought this week would be perfect for photographer Jennifer Martiné’s recipe, in honor of everyone who is in the middle of winter. However, there’s no reason why you can’t try this in the summer, with the great, fresh vegetables available. My favorite part of Bagna Càuda is raking my vegetable slices across the bottom of the pot to get the anchovies that, together with the garlic, have become a cream. Don’t let the idea of “anchovies” put you off, though — it’s not fishy at all, just wonderfully salty! — Kristina
About Jennifer: Jennifer Martiné is a food and lifestyle photographer based in the San Francisco Bay area. She lives in Oakland, California, with her husband, Tyler, their one-year-old son, Quentin, and their dog, Miles. Her recent publications include Lucid Food; Jam It, Pickle It, Cure It; and the James Beard Award-winning Salted, all from Ten Speed Press. A couple new cookbooks due out this year featuring Jennifer’s work include Food Network star Marcella Valladolid’s Mexican Made Easy, published by Clarkson Potter, and Bryant Terry’s newest book The Inspired Vegan, published by DaCapo. Her work is also frequently seen in magazines such as Sunset and Food Arts.
*Styling by Dani Fisher
The full recipe continues after the jump…
- 3/4 c. butter
- 3/4 c. olive oil
- 4 cloves of garlic
- 1 small can of anchovies (14 ct.)
- a selection of your favorite raw vegetables, cut into thin slices
Drain the anchovies and pat them dry. Remove the center of the garlic and slice it very thin. Using two tablespoons of olive oil and a few of the butter, cook the garlic slices on low heat, stirring when necessary to ensure they do not brown or take color. You should cook the garlic until it becomes very soft and falls apart, forming a soft white cream. Add the anchovies and the remaining butter and oil, and cook over a low flame until the anchovies have also fallen apart.
In Italy, this dish is usually served with a little terracotta pot that has a candle or flame underneath to keep it warm while you eat.
Arrange your favorite veggies. Though the recipe uses raw vegetables, I give some of them, like the carrots or asparagus, a quick steam. The artichokes are obviously steamed through. But everything else is served raw.
Why Jennifer Chose This Recipe
My husband and I love to entertain, and we love Italian food, so this dish achieves both of those things. It is incredibly simple and easy to make, yet people are always amazed at its rich, deep, complex flavor. I think a lot of people want to eat more vegetables but can sometimes be intimidated with what to do with them. This dish is the perfect answer; it’s easy for any level of cook and will always impress your guests!
Portrait by Michelle Warren Photography