Miso “Bagna Càuda”
Miso “Bagna Càuda”
About this Recipe
Bagna càuda means “hot bath” in the Piedmontese dialect spoken in parts of northwestern Italy, and this garlicky potion is the perfect showcase for whatever vegetables are in season. Traditionally, anchovies give the sauce serious depth and umami, but miso accomplishes something similar. Use a lighter-colored variety for milder flavor, and darker types for even more oomph.
Garlic and olive oil are both as nutritious as they are delicious, miso adds some tasty protein, and best of all this concoction can turn a big plate of mixed vegetables into a meal. It’s an object lesson in healthy eating.
Note: Serve with an assortment of raw, grilled, or lightly steamed seasonal vegetables, cut into smallish pieces, and arranged as you would a crudités platter.
4 to 6 as an appetizer Servings
- 1/2 cup (113 g) unsalted butter or ghee
- 1/4 cup (60 ml) olive oil
- 1 head of garlic cloves, sliced thinly
- 1 Tbsp (16 g) miso
Step 1In a saucepan, melt the butter into the olive oil over low heat, then add the garlic and stir gently to separate the slices. Cook this over a very low flame — you do not want the garlic to brown, just to infuse the butter and oil with flavor — for about 10 minutes. If it starts to bubble or the garlic starts to color, turn off the burner and let it finish infusing with just the residual heat.
Step 2Once the garlic oil has cooled some, add the miso and use an immersion blender to make a smooth sauce. Pour it into a bowl, place the bowl in the center of your vegetable platter, and commence dipping.
Level Up: Make your own miso
Try It With: Sky’s the limit. If you think something will taste good dunked in this sauce, you’re probably right.
Zero Waste: Any vegetable trimmings should go in the stock pot
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