Bagna Cauda | Everyday Gourmet S6 E18

As seen on Everyday Gourmet.

[jonathonbaker-guntang]

Our recipe is little olive oil, sautee LOTS of garlic, 2 cans anchovies filets, REAL butter till lightly browned and anchovies disintegrate. Heavy cream, cook on low till thickened and smooth. Serve with toasted French bread, raw cabbage, and cauliflower. PERFECTION!

[JoshtheJust]

This is the first show I've ever watched from this channel. I have never had bagna cauda like this before. This is the only video that I have found that describes making the dish in this way. This preparation seems wrong, based on every written and spoken account I've ever come across for this dish. I have little faith that this dish would be considered a traditional bagna cauda. It is, perhaps, a regional variant of the dish or, more likely, a modern interpretation, developed for a palate more accustomed to making soup from cans, presumably bearing the legend "Cream of" thereupon.

As of this writing... This video is four years old, has 26 likes, 15 dislikes, and ten previous comments, all of which are negative reviews. I would take that into consideration when evaluating this recipe.

[Amanda-lycn]

I mean this sounds delicious but it's very much not the way my family has made it for generations. To my knowledge we just do butter/oil, a shit ton of garlic, and anchovies cooked together and then kept at a controlled heat. We dip cabbage and sometimes bread into it and it's heavenly.

[BubuSnow]

This is wrong on so many levels, they didn't even use the right ingredients lmao

[OldSkoolRaver]

This is not bagna cauda - what a joke 😂

[Majick]

5 seconds in and your wrong. Bagna is only 3 ingredients. Milk however is not one of them. Your not smart. stop doing these vids if you can't do research.

[evilpagan]

This is all wrong. Jesus, those Anglos mess up ALL the food, as usual.

[jeremiahhedeen]

Not bagna cauda...milk and bread???? anchovies and oil/butter thats where you start, it's should also be kept warm during the eating process

[nilajakamau]

Wwhat in the culinary cray- crayness is this? SOURDOUGH BREAD, MILK !!!!? 😝😂😂😂

[ricefields]

Oh Signur!

[EN]

Dear, are you afraid of garlic that you put so little?

As a Piedmontese I can tell you that the recipe is wrong in several respects, first of all the ingredients for bagna càuda are:

- Garlic
- Anchovies
- Extra virgin olive oil
- Milk (optional for cooking garlic)

No thyme, and above all, nothing is thrown in the trash can during preparation.

Given the amount of garlic and anchovies, I assume that you wanted to prepare bagna càuda for only one person (perhaps a very very small person), based on this I can tell you that you used too much milk compared to the amount of garlic.
You rightly wanted to submerge the garlic in the milk but since you used a huge pot you ended up having to add too much milk.
So you either increase the amount of garlic and anchovies or get a smaller pot and decrease the amount of milk.

(Milk, even if it is not in the original recipe, can be used to avoid burning the garlic during cooking)

I have to come in your defence for the bread (even if used in the wrong way).
In ancient times, crumbled dry bread was also added to the recipe, in fact at the time not all families could afford ingredients in sufficient quantities to feed the whole family, therefore to make the bagna càuda more voluminous and satiating and not to waste good dry bread, they added to the compound. But it was added when anchovies and garlic were added.

The blender is a forbidden machine, some Piedmontese use it, in fact they deserve eternal shame.
The bagna càuda is obtained through a medium-long cooking over low heat, and this is done for two reasons:

1. Allows the compound to reach the perfect consistency.
2. It softens the taste of garlic making it round and enfolding.

The internet is full of recipes for bagna càuda, on the GialloZafferano website for example there are a couple of very simple versions to follow.
I think most Piedmontese prefer the version with milk.

Here is also a video recipe by chef Stefano Barbato which, if you want, I'm willing to transcribe:

[IT]

Cara, hai paura dell'aglio che ne metti così poco?

Da piemontese posso dirti che la ricetta è sbagliata sotto diversi aspetti, innanzitutto gli ingredienti per la bagna cauda sono:

- Aglio
- Acciughe
- Olio extravergine d'oliva
- Latte (opzionale per la cottura dell'aglio)

Niente timo, e soprattutto, non si butta via niente durante la preparazione.

Date le quantità di aglio e acciughe parto dal presupposto che tu abbia voluto preparare la bagna càuda per una sola persona (forse una persona molto molto piccola), in base a ciò ti posso dire che hai usato troppo latte in confronto alla quantità di aglio.
Giustamente tu hai voluto sommergere l'aglio col latte ma dato che hai usato una pentola troppo grande alla fine hai dovuto aggiungere troppo latte.
Quindi o aumenti la quantità di aglio e acciughe o prendi una pentola più piccola e diminuisci la quantità di latte.

(Il latte, anche se non è nella ricetta originale, si può usare per evitare di bruciare l'aglio durante la cottura)

Devo spezzare una lancia a tuo favore per il pane (anche se usato nella maniera sbagliata).
Anticamente alla ricetta veniva aggiunto anche pane secco sbriciolato, all'epoca infatti non tutte le famiglie potevano permettersi ingredienti in quantità sufficiente per sfamare tutta la famiglia, perciò per rendere la bagna càuda più voluminosa e saziante e per non sprecare del buon pane secco lo aggiungevano al composto. Però veniva aggiunto nel momento in cui si uniscono acciughe e aglio.

Il frullatore è un macchinario proibito, alcuni piemontesi lo usano, infatti meritano la vergogna eterna.
La bagna càuda si ottiene attraverso una medio-lunga cottura a fuoco basso, e questo si fa per due motivi:

1. Consente di far raggiungere la perfetta consistenza al composto.
2. Ammorbidisce il gusto dell'aglio rendendolo rotondo e avvolgente.

Su internet è pieno di ricette per la bagna càuda, sul sito di GialloZafferano per esempio ci sono un paio di versioni semplicissime da seguire.
Credo che la maggior parte dei piemontesi prediliga la versione con il latte.

Qui c'è anche una videoricetta dello chef Stefano Barbato che, se vuoi, sono disposto a trascrivere:

[ppaganone]

This is a bagna Cauda inspired recipe for people who don’t like garlic? Garlic is the main ingredient for Bagna Cauda. I did like her though 😂

[nicolep]

I love bagna cauda but I don't know what this monstrosity is. I'll just do two sticks butter, two heads garlic, two anchovy tins oil included over low to med low heat (barely simmering or below a simmer) for about 45 minutes until the flavors transform. You don't taste garlic, anchovy, or butter "by itself" but all the flavors meld into an intensely flavorful salty sauce that's going to be awesome with some cooked carrots, potatoes, and crusty bread!

[marcocerullo]

What in hell is this? Not at all Bagna Cauda.

[Skipnamethistime]

i don't want to say that is disgusting, probably it tastes ok.... but what the actual fuck that is??? why do you even bother calling it bagna cauda?!?! just because anchovies and garlic enter in the preparation at some point and somehow, it doesn't mean it's the same thing! it's like calling all your girlfriends (or boyfriends) with the same name, just because it's (hopefully) always a human being

[ukstepper]

staggering! A piedmontese recipe has reached overseas