The first time I saw Bagna Cauda was in 1994 on a t.v. show called Babylon 5, I never thought about it again until my wife picked up the entire series at an estate sale a couple of weeks ago, started watching it, and decided to give it a try, that's how I found your channel. The meat looks like a nice touch but the wine seems a bit heavy, wine spritzers o.k.?
LOL, that's why I'm here too. Was watching a fondue video and it reminded me of Garibaldi's bagna cauda. Wanted to see someone not only making it but also eating it. =)
Ciao! I always love meeting people with my same name and spelled the Italian way! The Italian side of my family all came from northern Italy. This recipe is very cherished in my family and we tend to make it quite often.
@@CaraDiFalco what do you think of this recipe? ua-cam.com/video/ZFjOI_GtHKw/v-deo.html I have a physical disability and live in a rehab facility so I can’t cook over a stove anymore. I’m desperate though when Bagna Cauda season comes around! Lol I don’t know what I think about adding nuts 🤔
I just heard of this dish today from watching the BBC’s “Around the World in 80 Days’. The character lists the ingredients- it sounded so delicious I had to look it up. This looks so yummy!
This is interesting. My family has made this every winter since I was a kid. My family always made it with anchovies and sardines. I have never had it with just anchovies. It still looks delicious. I am not sure why the sardines were added. The only thing I can think of is during the depression, maybe anchovies were harder to come by or more expensive.
I feel like every family has their own recipe for so many things! I bet the sardines are delicious and they may well have been less expensive! (They are now!)
Just made some. Should have done it two weeks ago for my birthday, but couldn't find any anchovies anywhere! In the end I had to use Japanese fish sauce. And I always use too much olive oil 🤣
@@CaraDiFalco it was the only thing I could get with anchovies in it. It's true that you can't have too much olive oil, but I definitely came close to it. It's a very runny and not mixing well together Bagna cauda. It needs the anchovies to glue it together. Got about two thirds of pan full left though so I'll add some cream to thicken it up - and hopefully not ruin it.
In the western, upper peninsula of Michigan (Wakefield area), their ingredients were butter, lots of garlic, heavy cream (or maybe half-and-half), anchovies, salt and pepper to taste. They would dip Italian bread into the soupy mixture. The heritage of the area is Finnish and Italian. I wonder what adding onions to the recipe would do…?
This reminds me of the sop that Jesus would have with apostles and friends at the last supper! Vinegar, fish, olive oil, veggies, bread... see what I mean?! This may be older than anyone realizes! edit: Oh, and wine! edit 2: Subscribed! Love how you gave history and how family is all together! Also what wine did they make? What style?
My family are from Piemonte but we have never had this, trying it out tonight! Thanks for the recipe
Love it! Sending love from Pittsburgh, PA!
I love the mom and daughter team. Beautiful video with great chemistry between you two. I can definitely see the love pouring out of the video.❤
The first time I saw Bagna Cauda was in 1994 on a t.v. show called Babylon 5, I never thought about it again until my wife picked up the entire series at an estate sale a couple of weeks ago, started watching it, and decided to give it a try, that's how I found your channel. The meat looks like a nice touch but the wine seems a bit heavy, wine spritzers o.k.?
That's so funny! Yes, you can drink whatever you like!
@@CaraDiFalco Same. Saw it on Babylon 5. Mister Garibaldi!
Yep just seen that episode of B5 😂
LOL, that's why I'm here too. Was watching a fondue video and it reminded me of Garibaldi's bagna cauda. Wanted to see someone not only making it but also eating it. =)
The only reason I'm here is because I just finished watching that episode and I wanted to see what it was lol
That was fun, I felt like I was making food with my family
Very nice, Cara!! Always a pleasure to see your mom, and to hear your grandfather's explanation!! Thank you so much!!
My pleasure!
Thank you for sharing this.
Thank you for watching!
Ciao! I always love meeting people with my same name and spelled the Italian way! The Italian side of my family all came from northern Italy. This recipe is very cherished in my family and we tend to make it quite often.
That's so awesome! I also love meeting other "Cara"s hahaha
@@CaraDiFalco what do you think of this recipe? ua-cam.com/video/ZFjOI_GtHKw/v-deo.html
I have a physical disability and live in a rehab facility so I can’t cook over a stove anymore. I’m desperate though when Bagna Cauda season comes around! Lol I don’t know what I think about adding nuts 🤔
I just heard of this dish today from watching the BBC’s “Around the World in 80 Days’. The character lists the ingredients- it sounded so delicious I had to look it up. This looks so yummy!
Thank you! We certainly love it!
This makes me really miss my Mama
Aww 🙏🏼 I'm so happy to know other people make this dish!
This is interesting. My family has made this every winter since I was a kid. My family always made it with anchovies and sardines. I have never had it with just anchovies. It still looks delicious. I am not sure why the sardines were added. The only thing I can think of is during the depression, maybe anchovies were harder to come by or more expensive.
I feel like every family has their own recipe for so many things! I bet the sardines are delicious and they may well have been less expensive! (They are now!)
This with fried polenta omg it’s divine
omg I've never had it that way before! That sounds amazing!
Just made some. Should have done it two weeks ago for my birthday, but couldn't find any anchovies anywhere! In the end I had to use Japanese fish sauce. And I always use too much olive oil 🤣
Is there ever too much olive oil!? lol The Japanese fish sauce is an interesting twist!
@@CaraDiFalco it was the only thing I could get with anchovies in it. It's true that you can't have too much olive oil, but I definitely came close to it. It's a very runny and not mixing well together Bagna cauda. It needs the anchovies to glue it together. Got about two thirds of pan full left though so I'll add some cream to thicken it up - and hopefully not ruin it.
The "second wine" is grappa. We always make it after we made wine.
It was delicious with steamed globe artichokes tonight. Lemon juice instead of cream. Thanks.
Oh yum!
My Grandfather and Father taught me this dish. Slightly different, I use more butter than olive oil and let the vegies drip over Italian bead
In the western, upper peninsula of Michigan (Wakefield area), their ingredients were butter, lots of garlic, heavy cream (or maybe half-and-half), anchovies, salt and pepper to taste. They would dip Italian bread into the soupy mixture.
The heritage of the area is Finnish and Italian.
I wonder what adding onions to the recipe would do…?
Oh I bet onions would be good - especially if you just let them cook down...probably add a sweetness to it!
This reminds me of the sop that Jesus would have with apostles and friends at the last supper! Vinegar, fish, olive oil, veggies, bread... see what I mean?! This may be older than anyone realizes!
edit: Oh, and wine!
edit 2: Subscribed! Love how you gave history and how family is all together! Also what wine did they make? What style?
hahaha no one has ever compared it to the Last Supper but I'll take it!
You need to add wine vinegar to dissolve the anchovies
Oh we've never done it that way - they always break down from cooking. I bet that creates a great flavor!
Cabbage and frontnec bread ftw iykyk
An Italian nonna who doesn't eat garlic. How is that possible? 😀
Always surprised me too but I've met more and more who don't use garlic QUITE like the Itl-Americans lol
Jimmy Island
NO BUTTER! just garlic, olive oil and salted anchovies cleaned without using water.
Too much butter,NO cream please !