Non-VegetarianPiemontese cuisine Starters

Peperoni con Bagna Càuda

Name: Peperoni con Bagna Càuda
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: Piemontese
Ingredients: 4 whole red and yellow bell peppers; 6 cloves Garlic; 120 ml Whole milk; 100 g salted anchovies; 100 ml Extra virgin olive oil; 25 g Unsalted butter

Roasted sweet bell peppers dressed with bagna càuda, a warm and savoury Piedmontese garlic and anchovy sauce.

🇮🇹Italy· Piedmont

Prep: 20 min
Cook: 35 min
Total: 55 min
Servings: 4
Difficulty: Easy
Calories: 340 kcal

Ingredients

0 of 6 gathered

Servings

4 whole red and yellow bell peppers — ideally Carmagnola or Motta variety
6 cloves Garlic — peeled and halved, green germ removed
120 ml Whole milk — to gently poach and mellow the garlic
100 g salted anchovies — rinsed, deboned, and dried
100 ml Extra virgin olive oil — mild and fruity
25 g Unsalted butter — chilled and diced

Equipment

•Baking tray
•Small heavy-based saucepan or terracotta pot
•Fork or potato masher
•Serving platter

Nutrition

Per serving, approximate

Calories: 340 kcal
fat: 29 g
carbs: 12 g
fibre: 4 g
protein: 8 g
calories: 340 kcal

Instructions

1
Roast whole peppers at 220°C (200°C fan) for 25 minutes until the skin is blistered and charred.
2
Transfer the hot peppers to a bowl, cover tightly, and leave to steam for 10 minutes.
3
Peel away the blistered skins, discard seeds and stems, and tear the flesh into wide strips.
4
Place the garlic cloves and milk in a small saucepan over gentle heat.
5
Simmer slowly until the garlic is completely soft, then drain and mash to a smooth purée.
6
Warm the extra virgin olive oil in a small pan over very low heat.
7
Add the garlic purée and rinsed anchovies to the warm oil.
8
Cook gently without letting the oil fry until the anchovies melt completely into a silky sauce.
9
Whisk in the cold butter until melted and emulsified into the hot sauce.
10
Arrange the roasted pepper strips across a warm serving platter.
11
Spoon the hot bagna càuda sauce generously over the peppers and serve immediately.

Chef's tips

Never allow the oil to boil or fry while preparing the bagna càuda, as burnt garlic and overheated anchovies turn unpleasantly bitter. Steaming the roasted peppers in a covered bowl makes removing the skins effortless. Poaching the garlic in milk softens its sharpness, producing a mellow, velvety sauce.

Ingredient substitutions

salted anchovies → high-quality anchovy fillets in olive oil, drained well
whole milk → water or mild white wine for poaching the garlic

Storage

Store leftover roasted peppers and sauce in separate airtight containers in the refrigerator for up to 3 days.

Reheating

Reheat the bagna càuda very gently in a small pan over lowest heat, then spoon warm over room-temperature peppers.

Common mistakes to avoid

•Frying the garlic at high heat, which causes bitterness and ruins the delicate emulsion.
•Washing the roasted peppers under running water, which rinses away their natural sweet juices and smoky flavour.
•Leaving the green germ inside the garlic cloves, leading to a harsh, indigestible aftertaste.

Serving suggestions

Serve warm alongside slices of crusty rustic sourdough bread to mop up the rich sauce.Pair with a glass of crisp Barbera d'Asti or Dolcetto from the Monferrato hills.