A men’s seamstress for the big names of Turin in the early 20th century, Francesca Chiesa Brunello always applied the same love and precision to cooking as she did to sewing. Her bagna càuda – or “hot bath”, a garlic and anchovy dip typical of Piedmont – is more delicate than the traditional version. This light, silky variation is still the dish most requested by her grandchildren and great-grandchildren.
Photo: Riccardo Lettieri, Styling: Beatrice Prada
Nonna’s Bagna Càuda
Skill Level: Easy
Time: 1 hour and 30 minutes
Gluten-free
Ingredients for 4
1 cup milk
5 oz. cauliflower florets
5 oz. chicory
½ cup extra virgin olive oil
3 oz. desalted anchovies, clean and spotless
2½ Tbsp. peeled garlic cloves
1⅓ Tbsp. cold butter
8 baby carrots
1 late radicchio
1 fennel
Clean and prepare all the vegetables by cutting them into not-too-big sticks or chunks. You can choose your favorite vegetables besides the ones suggested in the ingredient list – baked peppers, boiled potatoes, and Jerusalem artichokes are also excellent with the dish.
Cook the garlic in a small saucepan with ½ cup milk for 10 minutes, then drain the garlic and remove the milk. Put the garlic back into the saucepan with the rest of the milk and cook it over low heat for another 30-40 minutes.
Drain the garlic and blend with part of the milk so as to obtain a fairly firm cream. Keep the rest of the milk.
Heat the oil in a saucepan and gently cook the anchovies until dissolved. Unite the cream of garlic and a little milk kept aside while stirring constantly with a whisk for about ten minutes.
Stir in the cold butter, stir again, and turn off.
Spread the vegetables on the plates and serve with the bagna càuda.