Classic Bagna Cauda with Winter Crudités

Bagna Cauda ('hot bath') is a social ritual from Piedmont. It's an intense, umami-rich dip of garlic and anchovies melted into butter and olive oil. The key is low heat: garlic should melt, not brown.
🕒 Prep Time 20 mins
🍳 Cook Time 15 mins
Total Time 35 mins
🍽️ Servings 4 servings
🔥 Calories 480 kcal
🌍 Cuisine Italian

Ingredients

Equipment Needed

  • Fondue pot or heavy saucepan
  • Peeler

Allergen Information

⚠️ Fish
⚠️ Milk

Instructions

1

Prep veggies into batons. Chill.

Tip: Contrast of cold veg and hot dip is key.
2

Mince garlic and anchovies.

Tip: Remove garlic germ.
3

Simmer oil, half butter, garlic, and anchovies on low.

Tip: Confit, don't fry.
4

Cook 10-15 mins until dissolved.

Tip: Mash anchovies with spoon.
5

Mount with remaining cold butter.

Tip: Creates creamy emulsion.
6

Serve warm.

Tip: Use bread for leftovers.

Recipe FAQ

Too salty?
Add unsalted butter or a splash of cream.
Serving?
Keep warm over a candle (fujot).

Ingredients

  • 10 cloves Garlic
  • 1 whole Chili Pepper (optional)
  • 0.75 cup Extra Virgin Olive Oil
  • 1 stick Unsalted Butter (4 oz)
  • 10 fillets Anchovies (in oil)
  • 10 oz Assorted Vegetables (Carrots, Celery, Fennel)