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    Home » Recipes » Veggies

    Bagna Cauda is Pope Francis’ Favorite Food

    Published: Sep 26, 2015 · Modified: Feb 13, 2022 by Cara Kretz · This post may contain affiliate links · 1 Comment

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    Bagna CauldaJorge Mario Bergoglio, or as he is known today - Pope Francis - was born in Argentina to Italian parents who came from the Piedmont region of Italy. According to Bon Appetite, one of Pope Francis’ favorite dishes is a type of Italian fondue called Bagna Cauda. It is a savory and warm dipping sauce of olive oil, butter, garlic and anchovies served with lots of vegetables and bread for dipping.  It has been called a poor man’s fondue, but the dish was elevated to gourmet status when Craig Claiborne, Food Editor, New York Times, published this obscure Piedmontese dish in the 1960’s. My version includes steamed artichokes and other fresh vegetables I had on hand.  To make this a perfect appetizer, serve Bagna Cauda with a nice Barolo wine, one of the best red wines from Piedmont.

    Bagna Caulda
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    Pope Francis’ Favorite Food: Bagna Cauda with Vegetables

    Bagna Cauda is a savory and warm dipping sauce of olive oil, butter, garlic and anchovies served with lots of vegetables and bread for dipping. It hails from the Piedmont region of Italy. I like this recipe since it makes use of fresh vegetables on hand. As an Italian cook, I always garlic, anchovies and olive oil in the pantry. It makes a quick and easy appetizer. Serve the the famous red wine from Piedmont - Barolo.
    Course Appetizer
    Author Homemade Italian Cooking with Cara

    Ingredients

    • ¾ cup extra-virgin olive oil
    • 4 tablespoons butter
    • 6- 8 cloves garlic peeled and sliced tissue-thin
    • One 2-ounce can anchovy fillets drained and (and rinsed if packed in salt)
    • Salt pepper and red pepper flakes to taste
    • 2 medium artichokes trimmed and steamed
    • Assorted raw vegetables cleaned, and cut in bite size pieces: green beans, broccoli and cauliflower florets, snap peas, radishes, bell peppers, carrots
    • Crusty bread for dipping.

    Instructions

    • Combine the butter and oil in a saucepan and add the garlic. Cook over the lowest heat for 15 minutes without letting the mixture boil.
    • Chop the anchovies and add to the oil. Stir until the anchovies dissolve. Do not let the sauce boil or brown. Season with salt if needed. Keep hot over a candle or spirit lamp. (See note.)
    • Prepare an assortment of raw vegetables and arrange on a platter with the steamed artichokes.
    • Serve dipping sauce in a small fondue pot, or butter-warmer.

     

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    Comments

    1. Marie

      September 28, 2015 at 10:33 am

      That looks so good, with the artichokes, bread and other things, I could make a meal out of it!
      p.s. Did you get my email Cara? I hope it didn't fall into your junk email by chance.

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    Hi, I'm Cara Mia Cipolla. My goal is to pass on my recipes, tips and secrets and hopefully inspire others to become great home cooks. In addition to the blog, I also write cookbooks, teach cooking classes, and take on the occasional consulting project for other culinary businesses.

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