Bagna Càuda Recipe
Italian · Condiment · 30 min total
A warm, savory dip from Piedmont, Italy, made with garlic, anchovies, olive oil, and butter, served with raw vegetables for dipping.
10
min prep
min prep
20
min cook
min cook
6
servings
servings
350
kcal/serving
kcal/serving
Ingredients
- 1 cup extra-virgin olive oil
- 1/2 cup unsalted butter, cubed
- 12 anchovy fillets packed in oil, drained and finely chopped
- 8 cloves garlic, thinly sliced
- Freshly ground black pepper, to taste
- Assorted raw vegetables for dipping: bell peppers, celery, carrots, radicchio, fennel, etc.
Instructions
- In a small saucepan, combine olive oil and butter over low heat, stirring occasionally until butter is melted.
- Add chopped anchovies and sliced garlic, stirring to combine. Cook gently, stirring often, until garlic is soft and anchovies have dissolved into the oil, about 15 minutes. Do not let the garlic brown.
- Season with a generous amount of freshly ground black pepper. Taste and adjust seasoning; anchovies are salty, so no additional salt is needed.
- Transfer to a warm serving dish or keep warm in a small fondue pot. Serve immediately with an assortment of raw vegetables for dipping.
Tips
- Bagna càuda can be made ahead and gently reheated. Store in the refrigerator for up to 1 week.
- Traditionally served with cardoons, but any crisp vegetable works well.
- For a richer flavor, use a combination of butter and olive oil as listed.
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