Bagna Càuda

Name: Bagna Càuda
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 100g anchovy fillets in oil; 10 cloves garlic, minced; 150g butter; 150ml olive oil; 1 radicchio, separated into leaves; 2 heads endive; 4 carrots, cut into sticks; 4 stalks celery; raw cauliflower florets to serve; crusty bread to serve

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

Warm butter, olive oil and garlic in a heavy pan on very low heat.

Melt until garlic is soft but not browned, about 15 minutes.

Add anchovies and stir until they dissolve.

Keep warm (in a fondue pot or earthenware dish over a tea light).

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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