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Bagna Càuda
A Piedmontese warm dipping sauce, simmering anchovy and garlic together and served with an array of winter vegetables.
Total time
35 min
Prep
15 min
Cook
20 min
Difficulty
easy
Cuisine
Italian
Ingredients
100ganchovy fillets in oil
10 clovesgarlic, minced
150gbutter
150mlolive oil
1radicchio, separated into leaves
2heads endive
4carrots, cut into sticks
4 stalkscelery
raw cauliflower floretsto serve
crusty breadto serve
Instructions
1
Warm butter, olive oil and garlic in a heavy pan on very low heat.
2
Melt until garlic is soft but not browned, about 15 minutes.
3
Add anchovies and stir until they dissolve.
4
Keep warm (in a fondue pot or earthenware dish over a tea light).
5
Serve surrounded by vegetables and bread 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
616
Protein
1.6g
Fat
65.1g
Carbs
9.6g
Fiber
2.5g
Sodium
80mg
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