Description
Bagna Cauda is a warm, savory dip from the Piemonte region of Italy, made with garlic and anchovies, perfect for dipping seasonal vegetables.
Ingredients
Scale
- 3/4 cup good olive oil
- 1/4 cup butter
- 1 small tin of anchovies
- 2 large garlic cloves
- a selection of vegetables (I last used roasted onions, colourful beets, boiled potatoes, Jerusalem artichokes and raw carrots and endives)
- Other winter vegetables to try: roasted peppers, raw or roasted fennel, turnips, cabbage, tart apples, cardoons, celeriac, cauliflower
Instructions
- Peel the garlic cloves. If they are not fresh, remove the inner part. Slice the garlic very thinly or pound it to a paste in a mortar with a pestle and a tiny pinch of salt.
- Drain the anchovies and pat them dry with a paper towel.
- In a small saucepan over low heat, melt the butter and add the olive oil.
- Add the sliced or pounded garlic and anchovies to the pan. Stir occasionally until the anchovies dissolve and the garlic softens, about 5-7 minutes.
- Once the mixture is smooth and well combined, transfer it to a serving dish or keep it warm on the stove.
- Serve the Bagna Cauda warm with a selection of raw, steamed, or roasted vegetables for dipping.
Notes
Bagna Cauda is traditionally served in small terracotta pots with a candle below to keep it warm. You can adjust the ratio of olive oil to butter according to your preference. It pairs well with a variety of vegetables, such as asparagus in spring or artichokes in autumn. If the dip cools, simply reheat it gently on the stove.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Cuisine: Italian
Nutrition
- Serving Size: 1/3 cup
- Calories: 250
- Sugar: 0
- Sodium: 500
- Fat: 27
- Carbohydrates: 2
- Fiber: 0
- Protein: 3
- Cholesterol: 20