Bagna Cauda
Piedmont's warm anchovy and garlic dip — a fondue-like sauce served with raw vegetables for dipping.
Total time
50 min
Prep
15 min
Cook
35 min
Difficulty
medium
Cuisine
Italian
gluten-free
Ingredients
12anchovy fillets in oil
8 clovesgarlic
200mlextra virgin olive oil
60gbutter
200mlmilk
1fennel bulb, cut in wedges
4carrots, cut in sticks
1red pepper, cut in strips
4 stalkscelery
Instructions
1
Simmer garlic cloves in milk 20 minutes until very soft, drain.
2
Mash garlic to a paste with anchovies.
3
Warm olive oil and butter in a small pot over very low heat.
4
Add garlic and anchovy paste, stir continuously on very low heat 15 minutes.
5
Do not let it boil — the sauce should never brown.
6
Transfer to a warmed ceramic pot over a tea light to keep warm.
7
Serve with all the raw vegetables for dipping.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
594
Protein
3.2g
Fat
60.1g
Carbs
13.3g
Fiber
3.1g
Sodium
100mg
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