This video is incredibly special because my Italian grandfather used to make this for us when I was quite young. Unfortunately he passed away without leaving us the recipe and until now I didn't even know how to spell this dish's name. THANK YOU for bringing this treasure back to my family!
As always great job! But the real recepie calls for less oil...you should use no more then 3 tbsp for the amount of garlic and anchovies you used. (And to be really accurate no pepper flakes or vinegar are needed). Some people also use a tbsp of cream instead of the butter, but i personally don't use either of those...just oil garlic and anchovies. Cheers from Piedmont, italy! :)
WOW! What a hit this recipe was. And so super easy! It was a huge hit. I served it with asparagus, red and orange peppers, endive and tomato/basil/mozzarella sticks. We just had to slice up some of the homemade focaccia bread! LOVE at first bite! Thank you Chef John!
I lived around Italians growing up,, local style was 3 cloves garlic, one can anchovy, butter cook until the water is out then cream cooked down to gravy! Wow!!
Hey chef John, I love your recipes, I've tried a lot of them and absolutely loved them. I Recently tried experimenting with sous vide, and it turned out really well. I think It's a fun cooking method. I'd really love to see more sous vide recipes in the future. And as always, ennnnjoyy~
I always enjoy Bagna Cauda, have been eating it since I was five. After having Bagna Cauda, there is never a problem getting a seat on a crowded subway car.
Breakfast: Jamaican Lunch: Mexican Beans Supper: Bagna Cauda All week you will loose bad friends, make new ones and always find room wherever you go! Food science! 😂❤😊
Our family made this every New Year's Eve. We add cream at the end and keep over low heat all night, adding more cream and dipping crunchy greens into it. So addictive! If you like caesar salad, this is the bee's knees.
Hi Chef John, i follow your channel ever since I've discover it, and i love all of your recipes, and i get surprised when you perfectly execute some rare Italian recipes, that not even Italians know properly how to make, trust me im an Italian chef and I' worked all over the world trying to get as much as i could from every cuisine and culture i have encountered. Because i think there is no cuisine that is superior to the others it's all about the ingredients, know how and of course the cook :D However my family is from Piemonte a quarter actually (Genoese/Venetian/Naples)...but our base it as always been thare and my grandma worked for long time with Nino Bergese chef to the Italian royal family and passed on the passion and knowledge to me. Bagna Cauda is one my favorite dishes and i'd like you to try our recipe: ----usually i calculate an head of garlic x ounce anchovies x 250ml of milk -----make the pealed whole garlic simmer in the milk until the milk become a goo around the now squashy garlic cloves: you should obtain a white and garlicky paste ---- in the mean time put the whole anchovies in the olive oil at super low heat until they melt completely in it -----finally mix the garlic paste and the Ancho/oil and a tbs of butter(not much) ---- strain or blend it to make it supersilky and you end up with a little piece of paradise that you can also store and keep for weeks in the fridge
I live in a Croatian community and when we make this we use large pans on hot plates and use that "dip" to cook things like chunks of red meat shrimp and chicken but we actually submerge it in it and let it cook in the dip itself then take a fork and put it on a slice of french bread to cool and absorb some of the excess oil
As a Piedmontese, you can trust me when I say that this recipe is 100% incorrect: 1) Traditional recipe of Bagna Cauda says that the quantity of anchovies and garlic has to be the same (if there is a little more of anchovies or a little more of garlic it doesn't matter) 2) You neither smash the garlic with a pestel nor chop it with a knife, you just take a glass and hit strongly the garlic with the bottom, so as to smash it without depriving it of its precious oils and substances; you don't want to add any salt because anchovies already contain a lot, if they're too salty you can wash them with some white wine (a white Chianti is ideal, but you can use any you have), but never put water on them 3) You just use olive oil. The three ingredients are anchovies, garlic and oil: any extra ingredient (such as butter, or worse... cream) was added by French cuisine due to the closeness of France and Piedmont, but they will just spoil a perfect recipe, and you will lose the original and traditional flavor 4) You don't use a pan to cook it, the ideal would be a ceramic pot, but if you don't have one a common pot or a saucepan will do the same. You put the three ingredients in it at the same time and THEN you turn the fire on at the lowest volume available on your cooking plate, and then you leave it cooking uncovered for a few hours. Don't worry if the garlic won't melt instantly, the secret of the original taste of Bagna Cauda lays on the very slow cooking Edit: the dish we use to keep it warm is called "fujòt", but if you don't have one (reasonably) anything that will keep the dip hot will be fine
Sounds even better! John uses red wine vinegar in his. Do you use that at all in Piedmontese? Is there any herbs or onions or anything else added at all? Garlic cooked too high is BAD taste wise compared to barely cooked (heated really). I concur on that immensely. If you HAD to do this not over candle then ceramic to not interact or add metallic flavors. What do you all serve it with?!
Also what sorta olive oil and what sorta anchovies? Always canned or ever fresh? Any certain style olive oil? Sweet, bitter, fruity? I always enjoy my Tuscan type best but love them all for different things!
I'm about to make mine....but HAD to watch your video first! have to say though, I "didn't like anchovies" until I fell in love with my recipe. it's only garlic, anchovies, and butter cooked low and slow in a cast iron skillet....and when it's done you know because it doesn't taste like either ingredient, it just tastes like magical sauce
So great to see you brought Bagna Cauda here on Yt! Most famous recipe from Piedmont but unknown outside it! I do have some complaint though :) the ratio of anchovies and oil is not very good.. You should have had many more anchovies for that oil!!! Anyway try it with roasted peppers and raw meat (beef) this are the two combinations we eat the most on a regular basis! Bye chef!
Guys if you don't like the thing in the plate "olive oil etc.", but you want to eat something that has the same style you can try Fonduta it's nearly tha same thing but it's with melted chese in the top dish and you don't dip in it pepperoni and asparagus, but we usually dip cerely and carrot, It's Reallly good!! Cheers from Italy!
NO I am calling you out.. if you don't like anchovies still try this recipe. I think you will like it. I come from an Italian town. I have been making this for years and I like your method. I do it a little different but love this. Almost traditional.
In your dip, would you recommend skimming the foam that crowns the dip after cooking the dip? Is there any difference in flavor if you do skim the foam?
Im sorry Chef John. I normally LOVE your recipes but if I went to a Super Bowl party and they served this as the dip, I would be devastated. Now, if they served that bacon sour cream goodness shaped into a football, I would never leave that house lol!
Is there any recommendation you could make if I wanted to recreate this but make it a little thicker? I like my dips to have a little more viscosity. Or would it be blasphemous to change this?
+Annie Dykstra sure, instead of olive oil use cream, just cook the anchovies and garlic mixture in the butter and then add the cream. That's how I make it and I think it tastes amazing
my fave is butter,garlic,anchovies and cream! secret!!!!! the anchovies garlic needs to be sweated until water is cooked out of the butter! then add cream and again simmer until all the water us cooked out!
Ok, I know you don't take requests, or I don't think you do, but all this anchovy action has my mouth watering for Spiedini alla Romana, so would you consider adding it to your list of future videos?
I say who cares if you got gas as long as you aren't in my kitchen! 😂 Seriously, blame it on the dog and make it anyway. There is NO substitute. If you don't like anchovies, then shame on your tastes and we can't be friends anymore, especially with the gas! 😂 Kidding if course.. sorta... 😂😊
Hi Chef John! I was wondering if you could do a naan recipe? I've been looking around for some recipes that are close to the traditional way of cooking them but I haven't been able to find any good ones. I was hoping you could do a cheese and garlic, spinach and cheese or chicken tikka naan. Please, and thank you! Keep up the good work!!
Bagna Cauda means "hot sauce" not "hot bath", It's a common mistake in Italy too :-) becauce of the northen dialect: "bagna" in this case doen't means "bagno" (bath) but "the wet thing" (La bagna).... ok, no worries... it doesn't really matters!
*looks at the comments* peasants...Jk, love the video Chef, I for one am a fan of garlic and anchovies, and must I say I always smile from your corny yet hilarious commentary. :)
Like I told a few others, make pasta sauce and invite family and friends. Tell no one! Buy or make the best sauce then add anchovies make sure no one sees! Serve half with and half without. There will be just a hint of something great they can't describe in the sauce. They will think you are a cooking god (little g), a guru, a virtuoso of cooking. Let them finish and THEN explain. You will make a lot of anchovy lovers out of it! Trick is to use anchovies in recipes and not have people try plain on their own. They are meant to be used that way! Also cut back salt when using in diahes a bit. For example this one use unsalted butter only. Trust me this trick is what got me to like em! ❤😊
Well, this is a new one for me... The bagna cauda I know (and always do) has cream or a cream-milk mix. It's GREAT for the winter, coupled with some couliflower, brocolli, potatoes... hell, some people even eat it on pasta lol I always wait for winter mostly to eat this!
Where I'm from, almost everybody adds cream. But traditionally, bagna has only three ingredients: olive oil, anchovies, and garlic. If any of those are missing, then it is not bagna. It's believed that the French started adding a little cream to it to make it more like fondue.
Honestly I am amazed to see a recipe from Piemonte (which is where I am from) done by an American, since even in Italy very few people outside Piemonte know it. You must really go a long way to find new recipes! The only thing I wanted to add is please for the love of God and of your acquaintances do not eat it if you plan to have an intense social life in the next few days, because you will stink!
hehe..i got such a butter warmer..but not as kitchen equiptment. Here it got a glass bowl and we put water and a few drops of scented oil in it..like a smelling candle. Think i can use it for another purpose too..hope i dont forget to grab a fresh glass bowl..else the dip might be funny tasting (..or revolunionary new..found out by accident?)
You could put on top and microwave if kept thin and more buttery than thick with lots of anchovies. But I would say better when heated. However yes you could do as dip! It is just the butter firms up a ton when colder.
Awesomes! For those who may be wondering why unsalted butter (Mentioned and used in this recipe, but wasn't explained) - Much easier to control the amount of salt in your finished product. Switch today! (No, I don't work for an unsalted butter producing company) lolz
absolutely no substitute for anchovies.... but can change garlic with melted chocolate and strawberries :) i love chocolate and strawberries with anchovies yummmm
Was I imagining things over did he have over a million subscribers last week? Where's everyone going? Anyways.... this looks fascinating. I'm afraid to cook with or eat anchovies though...
Here is my food wish: a recipe that included influences from the east combined with influences from the west where all the flavors don't fight against each other, proving that world peace is possible.
Dear Chef, Could you please talk a bit slower? I found it hard to follow your instructions while there is no subtitle for your videos instead. I really love your videos that guide me a lot to try cooking. Thanks!
Lots of butter, but make how you like! I like mod anchovies and tons of good quality hot peppers fresh too. So yes but do as you like. Some people add cream too. Up to your taste buds!
Imagine bacon, or scallions/shallots, or minced ribeye crisped up, or fresh mushrooms, or various herbs... 😂endless ideas! Steak is a neat idea if kept thin and diced up so it is crispy and flavorful with that good crust we all love! SUPERB idea! TY ❤❤❤❤❤❤
![⭐ฮิตในTikTok!! ( มะมะมะหมูเด้ง MooDeng ) Ver. แดนซ์ ReMix BY [ ดีเจกิต รีมิกซ์ ]](http://i.ytimg.com/vi/4noyAoMa7bQ/mqdefault.jpg)
Check out the recipe: www.allrecipes.com/Recipe/241311/Chef-Johns-Bagna-Cauda/
Mr. Garibaldi taught me about this. I've been making it since. 100% anchovies!
錐生みみ watch out the doctor doesn’t catch you!
Same.. thats where I got the dip bug
You know how expensive that stuff is to import from Earth?!
This video is incredibly special because my Italian grandfather used to make this for us when I was quite young. Unfortunately he passed away without leaving us the recipe and until now I didn't even know how to spell this dish's name. THANK YOU for bringing this treasure back to my family!
Finally a recipe that contains anchovies! They're a rare ingredient on TH-cam cooking shows unfortunately.
There are tons of anchovies in Asian cooking videos. On top of fish sauce at times!
There are a TON of anchovies in Korean food, but they're usually dried anchovies.
They're a rare ingredient on TH-cam cooking shows, fortunately.
BeardedDanishViking
Yet you both clicked on the video and took the time to comment. Closet anchovy lover. :)
Xander Crease I watch every video on this channel. :p
As always great job! But the real recepie calls for less oil...you should use no more then 3 tbsp for the amount of garlic and anchovies you used. (And to be really accurate no pepper flakes or vinegar are needed). Some people also use a tbsp of cream instead of the butter, but i personally don't use either of those...just oil garlic and anchovies. Cheers from Piedmont, italy! :)
I thought there was too much oil. Glad to see that suspicion confirmed by a native :)
Ha, Garabaldi made this on babylon 5.
only reason im here :P
@@genraltcjSame!
Same
WOW! What a hit this recipe was. And so super easy! It was a huge hit. I served it with asparagus, red and orange peppers, endive and tomato/basil/mozzarella sticks. We just had to slice up some of the homemade focaccia bread! LOVE at first bite! Thank you Chef John!
I know this is an older video, but I just found it.
This looks delish!!!
Please, more anchovy recipes.
I lived around Italians growing up,, local style was 3 cloves garlic, one can anchovy, butter cook until the water is out then cream cooked down to gravy! Wow!!
I am gonna try that way with cream soon! TY ❤
Hey chef John, I love your recipes, I've tried a lot of them and absolutely loved them. I Recently tried experimenting with sous vide, and it turned out really well. I think It's a fun cooking method. I'd really love to see more sous vide recipes in the future. And as always, ennnnjoyy~
***** it's just not the same man... It's not the same...
I always enjoy Bagna Cauda, have been eating it since I was five. After having Bagna Cauda, there is never a problem getting a seat on a crowded subway car.
Breakfast: Jamaican
Lunch: Mexican Beans
Supper: Bagna Cauda
All week you will loose bad friends, make new ones and always find room wherever you go!
Food science! 😂❤😊
My grandmother used to make this, but I never knew what it was called!!! thank you so much for sharing this!
Our family made this every New Year's Eve. We add cream at the end and keep over low heat all night, adding more cream and dipping crunchy greens into it. So addictive! If you like caesar salad, this is the bee's knees.
What all veggies and things to dip did you use! I am fascinated in your answer to this!
Hi Chef John, i follow your channel ever since I've discover it, and i love all of your recipes, and i get surprised when you perfectly execute some rare Italian recipes, that not even Italians know properly how to make, trust me im an Italian chef and I' worked all over the world trying to get as much as i could from every cuisine and culture i have encountered. Because i think there is no cuisine that is superior to the others it's all about the ingredients, know how and of course the cook :D
However my family is from Piemonte a quarter actually (Genoese/Venetian/Naples)...but our base it as always been thare and my grandma worked for long time with Nino Bergese chef to the Italian royal family and passed on the passion and knowledge to me.
Bagna Cauda is one my favorite dishes and i'd like you to try our recipe:
----usually i calculate an head of garlic x ounce anchovies x 250ml of milk
-----make the pealed whole garlic simmer in the milk until the milk become a goo around the now squashy garlic cloves: you should obtain a white and garlicky paste
---- in the mean time put the whole anchovies in the olive oil at super low heat until they melt completely in it
-----finally mix the garlic paste and the Ancho/oil and a tbs of butter(not much)
---- strain or blend it to make it supersilky
and you end up with a little piece of paradise that you can also store and keep for weeks in the fridge
I live in a Croatian community and when we make this we use large pans on hot plates and use that "dip" to cook things like chunks of red meat shrimp and chicken but we actually submerge it in it and let it cook in the dip itself then take a fork and put it on a slice of french bread to cool and absorb some of the excess oil
@Patrick Hudson sure if it was cheese
@@colelowenstein1201 Sounds fantastic! Serve with Slivovitz and some good cheese! I love Croatian foods! YUMMY! ❤
Artichoke dipped in this would probably be mmmmmm nom nom
I love the tone and the sentence with "quick tip with no explanation"
As a Piedmontese, you can trust me when I say that this recipe is 100% incorrect:
1) Traditional recipe of Bagna Cauda says that the quantity of anchovies and garlic has to be the same (if there is a little more of anchovies or a little more of garlic it doesn't matter)
2) You neither smash the garlic with a pestel nor chop it with a knife, you just take a glass and hit strongly the garlic with the bottom, so as to smash it without depriving it of its precious oils and substances; you don't want to add any salt because anchovies already contain a lot, if they're too salty you can wash them with some white wine (a white Chianti is ideal, but you can use any you have), but never put water on them
3) You just use olive oil. The three ingredients are anchovies, garlic and oil: any extra ingredient (such as butter, or worse... cream) was added by French cuisine due to the closeness of France and Piedmont, but they will just spoil a perfect recipe, and you will lose the original and traditional flavor
4) You don't use a pan to cook it, the ideal would be a ceramic pot, but if you don't have one a common pot or a saucepan will do the same. You put the three ingredients in it at the same time and THEN you turn the fire on at the lowest volume available on your cooking plate, and then you leave it cooking uncovered for a few hours. Don't worry if the garlic won't melt instantly, the secret of the original taste of Bagna Cauda lays on the very slow cooking
Edit: the dish we use to keep it warm is called "fujòt", but if you don't have one (reasonably) anything that will keep the dip hot will be fine
Sounds even better! John uses red wine vinegar in his. Do you use that at all in Piedmontese? Is there any herbs or onions or anything else added at all? Garlic cooked too high is BAD taste wise compared to barely cooked (heated really). I concur on that immensely. If you HAD to do this not over candle then ceramic to not interact or add metallic flavors. What do you all serve it with?!
Also what sorta olive oil and what sorta anchovies? Always canned or ever fresh? Any certain style olive oil? Sweet, bitter, fruity? I always enjoy my Tuscan type best but love them all for different things!
I'm about to make mine....but HAD to watch your video first! have to say though, I "didn't like anchovies" until I fell in love with my recipe. it's only garlic, anchovies, and butter cooked low and slow in a cast iron skillet....and when it's done you know because it doesn't taste like either ingredient, it just tastes like magical sauce
So great to see you brought Bagna Cauda here on Yt! Most famous recipe from Piedmont but unknown outside it! I do have some complaint though :) the ratio of anchovies and oil is not very good.. You should have had many more anchovies for that oil!!! Anyway try it with roasted peppers and raw meat (beef) this are the two combinations we eat the most on a regular basis! Bye chef!
Guys if you don't like the thing in the plate "olive oil etc.", but you want to eat something that has the same style you can try Fonduta it's nearly tha same thing but it's with melted chese in the top dish and you don't dip in it pepperoni and asparagus, but we usually dip cerely and carrot, It's Reallly good!!
Cheers from Italy!
Fonduta doesn't have any garlic or anchovies, so i don't really see how you can compare it to this.
you can also melt some chocolate and replace the carrots with marshmallows, that's also nearly the same.
LiLo I am allergic to chilly flakes. May I substitute them with wood chips?
That's just fondue.
NO I am calling you out.. if you don't like anchovies still try this recipe. I think you will like it. I come from an Italian town. I have been making this for years and I like your method. I do it a little different but love this. Almost traditional.
Do you use with or without cream?
This looks fantastic, and I'll absolutely be trying this for myself. But in no universe is this good for entertaining large groups.
That is the least subtle asparagus dipping technique I've ever seen.
Lol 😂
Every double dip makes me shiver. Bless you...
I love the idea and the kind of veggies you use! One question, does it necessarily have to have so much oil? Thanks!
I use all butter, no olive oil. I cook on low or med low (very low heat, don't burn the garlic) , stirring frequently for 45 min. It's amazing sauce.
Favorited for the simplicity; MUST try for the taste.
In your dip, would you recommend skimming the foam that crowns the dip after cooking the dip? Is there any difference in flavor if you do skim the foam?
Im sorry Chef John. I normally LOVE your recipes but if I went to a Super Bowl party and they served this as the dip, I would be devastated. Now, if they served that bacon sour cream goodness shaped into a football, I would never leave that house lol!
God Americans have the blandest palettes
Another hit of a recipe great job
Wow. I never seen anything like that. You had me at anchovy. I love them and Hubby hates them so I must make some of this stuff. Thanks
My kind of dip! Thank you for your great video!
Is there any recommendation you could make if I wanted to recreate this but make it a little thicker? I like my dips to have a little more viscosity. Or would it be blasphemous to change this?
+Annie Dykstra sure, instead of olive oil use cream, just cook the anchovies and garlic mixture in the butter and then add the cream. That's how I make it and I think it tastes amazing
Olive oil AND cream.
my fave is butter,garlic,anchovies and cream! secret!!!!! the anchovies garlic needs to be sweated until water is cooked out of the butter! then add cream and again simmer until all the water us cooked out!
That's just looks luscious!
Love this. More dips and sauces please. How about a blue cheese dip video?
And what is best blue to use!
Ok, I know you don't take requests, or I don't think you do, but all this anchovy action has my mouth watering for Spiedini alla Romana, so would you consider adding it to your list of future videos?
I’m the mad hatter of my platter, so I used salted butter. Delish!
❤😂
If you want a more dippable texture, use cream instead of olive oil. Cook the anchovies garlic mix in the butter and add some cream afterwards.
Is there anything I can substitute the garlic and anchovies for? They give me gas. Also, I don't like hot things or vegetables. Thank you.
+Aldo Raine hahahaha
I know this is an old comment but you can substitute with Nazi scalps and terrible Italian language speaking abilities.
@@XtianAmante 👍🙆 ...ansolutely.
I say who cares if you got gas as long as you aren't in my kitchen! 😂 Seriously, blame it on the dog and make it anyway. There is NO substitute. If you don't like anchovies, then shame on your tastes and we can't be friends anymore, especially with the gas! 😂
Kidding if course.. sorta... 😂😊
🤦🏻♀️🤦🏻♂️🙄
Dude, thats nice. Those potatoes are beautiful.
Love your videos! Keep them up!
I didn't know hippies watch the superbowl. This is not superbowl food.
Why not?
Thomas Feeley When was the last time a football supporter ate a vegetable?
RuudJH Probably every second of everyday there is a football fan somewhere eating a vegetable.
you havent seen those superbowl themed packs of hummus?
When did he say it was superbowl food?
As soon as I saw the dip I thought the same thing:
dov'è il pane ?
Hi Chef John! I was wondering if you could do a naan recipe? I've been looking around for some recipes that are close to the traditional way of cooking them but I haven't been able to find any good ones. I was hoping you could do a cheese and garlic, spinach and cheese or chicken tikka naan. Please, and thank you! Keep up the good work!!
Bagna Cauda means "hot sauce" not "hot bath", It's a common mistake in Italy too :-) becauce of the northen dialect: "bagna" in this case doen't means "bagno" (bath) but "the wet thing" (La bagna).... ok, no worries... it doesn't really matters!
*looks at the comments* peasants...Jk, love the video Chef, I for one am a fan of garlic and anchovies, and must I say I always smile from your corny yet hilarious commentary. :)
I know you said no substitutions but could you use anchovy paste in this? I usually have some paste but dont often have whole ones around
YUM, looks great!
Do I have to use anchovies? Is there any substitute?
The only thing I'd say is even if you don't like anchovies you need to try this recipe. They disappear into the dip and do something AMAZING! 😋
Like I told a few others, make pasta sauce and invite family and friends. Tell no one! Buy or make the best sauce then add anchovies make
sure no one sees! Serve half with and half without. There will be just a hint of something great they can't describe in the sauce. They will think you are a cooking god (little g), a guru, a virtuoso of cooking. Let them finish and THEN explain. You will make a lot of anchovy lovers out of it! Trick is to use anchovies in recipes and not have people try plain on their own. They are meant to be used that way! Also cut back salt when using in diahes a bit. For example this one use unsalted butter only. Trust me
this trick is what got me to like em! ❤😊
Well, this is a new one for me... The bagna cauda I know (and always do) has cream or a cream-milk mix. It's GREAT for the winter, coupled with some couliflower, brocolli, potatoes... hell, some people even eat it on pasta lol I always wait for winter mostly to eat this!
Where I'm from, almost everybody adds cream. But traditionally, bagna has only three ingredients: olive oil, anchovies, and garlic. If any of those are missing, then it is not bagna. It's believed that the French started adding a little cream to it to make it more like fondue.
@@RoguePhysicist im pretty sure the french put egg yolks instead
so... do you have an anchovy substitute. or is it ok to leave them out? :)
just kidding
I like that you're uploading more often :)
Honestly I am amazed to see a recipe from Piemonte (which is where I am from) done by an American, since even in Italy very few people outside Piemonte know it. You must really go a long way to find new recipes! The only thing I wanted to add is please for the love of God and of your acquaintances do not eat it if you plan to have an intense social life in the next few days, because you will stink!
hehe..i got such a butter warmer..but not as kitchen equiptment. Here it got a glass bowl and we put water and a few drops of scented oil in it..like a smelling candle. Think i can use it for another purpose too..hope i dont forget to grab a fresh glass bowl..else the dip might be funny tasting (..or revolunionary new..found out by accident?)
Can you eat this cold as well?
Im thinking of using it for a dip for unleavened bread
You could put on top and microwave if kept thin and more buttery than thick with lots of anchovies. But I would say better when heated. However yes you could do as dip! It is just the butter firms up a ton when colder.
Blanched fennel and celery are delicious with bagna cauda.
LOLL why did you dip the asparagus so many times whilst talking about valentines AHHAHA
Beautiful Job Chef!! :)
Seriously John, if the girlfriend doesn't like garlic she is out! Garlic...Girl...Garlic...Girl... the choices a man sometimes has to make...😢 😂
I live in northern Italy and actually salted butter is extremely rare here!
oh my this looks so good and so hoity toity
Anyone who brings this to my Superbowl party is getting their ass kicked.
I'm surprised that you didn't add Cayenne pepper... It has become a trademark of yours I guess....
Could I skip the candle and just use the dip as a salad dressing?
Also delicious tossed with angel hair pasta.
That is how I always had it, over homemade pasta! Usually with fresh herbs on that too.
finally a little bit of piedmont! :D
Awesomes!
For those who may be wondering why unsalted butter (Mentioned and used in this recipe, but wasn't explained) - Much easier to control the amount of salt in your finished product. Switch today! (No, I don't work for an unsalted butter producing company) lolz
THIS.
Also, salted butter is also generally older.
+Kate Linwood Yeah, it's pretty obvious. You can always add salt. You can't take it out. Not even to a nice restaurant.
This is great, but I prefer the version where cream is added.Makes it more sunctious and rich.
Bravo! Un bacio dall'Italia😘
Looks good!
Looks interesting!
Wouldn't that candle make the room smell like garlic and anchovies throughout the evening?
Can we use this without anchovies ;)
absolutely no substitute for anchovies.... but can change garlic with melted chocolate and strawberries :) i love chocolate and strawberries with anchovies yummmm
You can use sardines if you want the flavor with much less salt.
someone who eats this for superbowl doesn't deserve to watch football at all
Ever.
Do the same kind of plate for the kids, but with chocolate fondue, masmallows, fruit and cookies :D
Can any tell me what kind of pan it is? Company? Link please :)
Was I imagining things over did he have over a million subscribers last week? Where's everyone going? Anyways.... this looks fascinating. I'm afraid to cook with or eat anchovies though...
I'm guessing the superbowl prediction rustled some jimmies, lol :-)
Chef John! You should make a Cilantro dressing recipe!
Ooh, what will you do if the anchovies are omitted?
Can I use Pepsi Max instead of anchovies?
But can you substitute the anchovies though?
Thank you.
Have a spare can of Anchovy. Iwsa wondering what to do with it.
Case closed.
is there a way to thicken the dip?
I bought my stepmum one of those old timey stoves for Christmas. It was a Jamie oliver version
Here is my food wish: a recipe that included influences from the east combined with influences from the west where all the flavors don't fight against each other, proving that world peace is possible.
How about a California roll sushi?
Good idea.
lol... funny. I wish that were the answer.
it is worth a try
Chicken Tikka Masala?
WHERES THE CAYENNE!!!
Dear Chef,
Could you please talk a bit slower? I found it hard to follow your instructions while there is no subtitle for your videos instead. I really love your videos that guide me a lot to try cooking. Thanks!
Yummy! Thanks
no cayenne?? unsubscribed!
lol :)
You did not! 😜
we will spark it up, oh yeah.
Almost 1 million followers!!!
Great vid!!!!!
Is it supposed to be watery?
Lots of butter, but make how you like! I like mod anchovies and tons of good quality hot peppers fresh too. So yes but do as you like. Some people
add cream too. Up to your taste buds!
In my dish, I also used steak and chicken cut and stir fried
Imagine bacon, or scallions/shallots, or minced ribeye crisped up, or fresh mushrooms, or various herbs... 😂endless ideas! Steak is a neat idea if kept thin and diced up so it is crispy and flavorful with that good crust we all love! SUPERB idea! TY ❤❤❤❤❤❤
Up voted for "you're the mad hatter of your Bagna cauda platter."