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Bradford Lewis shares his Bagna Càuda recipe

In conjunction with our feature on Bradford Lewis’s wine dinner at Bowers Harbor Vineyards, we asked Chef Bradford to share a recipe from the dinner. Enjoy!

Bradford-Lewis-Bagna-CaudaBagna Càuda translated from Italian means “hot bath”. Traditionally a dish from the Piedmont region in northern Italy, it usually consists of only anchovies, garlic, and butter. Used as a dip for raw or blanched vegetables, it fits in perfectly with the upcoming Bowers Harbor Vineyards winemaker’s dinner in their new tasting room. The warm toasted garlic flavor is backed up by the high quality anchovies, and the cashews coupled with butter, lend a rich but not too luxuriant feel to the dish.

The mixture is to be kept warm, but not too warm or else the copious amounts of butter will leach out. A dish to be shared and enjoyed with groups of people, or alone on a cold winter’s day, it is best accompanied by bracingly acidic whites. The typical winter’s harvest of blanched root vegetables like turnips, carrots, potatoes, and parsnips tossed with a light vinaigrette and fresh herbs elevates this informal side dish from simple, to the sublime. Read more