So, I found this recipe in my most recent vintage recipe-book find. Before anyone begins correcting me in the comment section – the title of this recipe spells it, Bagna Calda. Upon researching it – I find that it’s probably spelled Bagna Cauda.
I assume that the misspelling is either a typo or comes from it being a recipe handed down by the spoken word as opposed to a written recipe in that home or family. I am leaving both spellings in the title because, perhaps, that’s how someone will be able to find it. Especially if they remember only in spoken word or from vintage recipe lists.
The recipe says that it must be served with Italian bread. My research shows that Bagna Cauda is eaten by dipping vegetables into the sauce. The piece of bread is held underneath the vegetable to catch the drippings. Once the bread is soaked – it is then eaten.
This Bagna Calda (Bagna Cauda) is an appetizer listed in the Home Cooking community recipe book printed by the Dana, Indiana 49’er Club in 1974. Submitted by Lena Colombo
This particular vintage recipe-book find has quickly become one of my favorites as it includes many pictures of the recipe donator. If you ever see this recipe book in a garage sale or thrift store, pick it up! I’ve made many recipes from it – and each have been delicious.
Bagna Cauda (Bagna Calda)
Ingredients
- 1 cup butter 2 sticks
- 1/2 cup vegetable oil original recipe calls for Mazola oil
- 6 oz. anchovies recipe states that 3 cans of anchovies should be this amount
- 6 - 8 cloves garlic
Instructions
- Melt and combine butter and oil in skillet
- Finely chop and mix garlic and anchovies. Add to skillet
- Cook on medium-low for 20 - 30 minutes
- Serve with Italian bread, cabbage, celery, peppers or mushrooms