46 | EDIBLE PORTLAND SUMMER 2025 Bagna Cauda Chef Clayton Allen, Soter Vineyards and Mineral Springs Ranch Photo by Dean Cambray A dish rooted in the traditions of Piedmont, bagna cauda is a humble, comforting sauce made from slowly cooked garlic and anchovies melted into olive oil. It’s meant to be shared—served warm and set at the center of the table, surrounded by raw and cooked vegetables for dipping. It’s not fancy, but it brings people together, which is the whole point. Serves 4–6, depending on appetite and generosity Ingredients: ¾ Cup Extra virgin olive oil 3 Tablespoons unsalted butter 8–10 Garlic cloves, peeled and thinly sliced 8 Anchovy fillets in oil, drained Freshly ground black pepper, to taste 1 Teaspoon Whole milk Method: In a small saucepan, combine the olive oil and sliced garlic. Cook over low heat, stirring frequently, until the garlic becomes soft and fragrant but not browned (about 5–7 minutes). Add the anchovy fillets to the pan and cook gently, mashing them with a spoon whisk, until they dissolve into the oil and create a smooth, flavorful base (about 3–4 minutes). Stir in the butter until melted, then add a tablespoon of whole milk and season with black pepper. Pour into a small heat proof bowl, fondue pot, or heat proof ceramic ramekin and keep warm. 5. Serve warm with summer vegetables like peppers, tomatoes, summer squash, or radish.
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