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Bagna Càuda
Appears in
By Ole Mouritsen and Klavs Styrbæk
Published 2014
Anchovies and anchovy paste feature in many Italian dishes, as their significant glutamate and inosinate contents are an excellent source of umami. One has only to think of a Caesar salad to understand why anchovies are often added to sauces and dressings.
A good example of the intense umami that anchovies can impart is the Italian specialty bagna càuda, a sauce with a very robust taste from the Piedmont region. It is made from olive oil, garlic, cream or milk, and many anchovy fillets. Typically, the sauce can be used as a type of fondue or as a hot dip for a variety of raw and cooked vegetables, such as bell peppers, fennel, celery, cauliflower, artichokes, and onions. Bagna càuda