Bagna Cauda
Recipe Type: Main
Prep Time: 
Cook Time: 
Total Time: 
Serves: 2-3
Bagna cauda translates as hot bath and that is exactly what this dish is for an assortment of lucky vegetables.
  • ¾ cup good olive oil
  • ¼ 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
  1. Peel the garlic cloves and if they are not new, remove the inner part. Slice the garlic very thin; or, pound it to a paste in a mortar with a pestle and a tiny pinch of salt.
  2. Drain the anchovies and pat them dry.
  3. In a small pot over low heat, melt the butter with a bit of the olive oil. Add the garlic and cook at a very low heat. You want to cook the garlic until it softens, but you don't want it to brown. If it starts to sizzle, turn the heat off and let it cool down. Once cool, reheat.
  4. Once the garlic is very soft and falls apart, add the anchovies. Add the remaining olive oil and cook until the anchovies fall apart.
  5. Serve right away while still warm. Either serve it in individual bowls for dipping, or keep it in the pot and spoon it over the veggies as you eat.
Recipe by Honest Cooking at