Bagna Cauda


If you’re an anchovy fan, you’ll love this warm Italian anchovy garlic dip (the name means “warm bath”) for all sorts of vegetables from crisp lettuces, radicchio and endive to boiled, peeled potatoes. We also love it as a simple sauce for pasta, eggs and pizza sauce.

3/4 cup olive oil
6 tablespoons (3/4 stick) unsalted butter, room temperature
12 anchovy fillets quartered
6 large garlic cloves, chopped
freshly ground coarse black pepper
assorted fresh vegetables, cut into bite-size pieces (see note)
crusty Italian or French bread, cut into 2-inch sections

Heat 1/4 cup of the olive oil in a medium sized frying pan and cook gently over medium-low heat until the garlic turns translucent but not brown. Remove from heat.

Add remaining olive oil, butter, and anchovies and black pepper. Return to heat just to heat through. Do not boil.

Pour sauce into fondue pot or other flameproof casserole. Set pot over alcohol burner or gas table burner to keep warm. Serve with sliced vegetables and bread arranged on a platter.

Note:
Suggested vegetables to serve with the bagna cauda dip are raw fennel, celery, sweet bell peppers, Belgian endive, green onions, carrots, whole green beans, cooked fat asparagus spears, cooked artichokes and roasted peppers. Adding plain cooked meats & chicken, shrimp and halved hard boiled eggs for dipping makes it a complete informal meal. Can also be used for pasta sauce.

Serves 6-8

  1. שמחות – הפורטל הגדול למתחתנים בישראל חתונה,אולמות,גני אירועים,מוסיקה לאירועים,צילום,מתחתנים,כלה,שמלה.

    • Vegetable Matter
    • January 14th, 2010

    Kathy, love the little warmer. It reminds me of mid-century Dansk design, one of my all-time favorites. Makes me want to prepare fondue with the kids.

  2. what a fun and delish way to eat vegetables!

  3. fantastic picture! not a fan of these, but wow the pictures are great!

  4. great post!
    bagna cauda is traditional from piedmont (http://www.cellartours.com/italy/italian-wine-regions/piedmont.html) and the most used vegetables to serve with it are thistles or cardoons (especially the “cardo gobbo” from Nizza town), peppers and Jerusalem artichoke or topinambur.
    ciao
    simona

  5. I love the picture and all the fresh veggies. What a fun dish!

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