Bagna Cauda (Piedmontese Warm Garlic-Anchovy Dip) – a delicious recipe with garlic, olive oil, anchovy, vegetables, Freshly ground black pepper, Salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Bring a medium saucepan of water to a boil and gently drop in the garlic cloves. Boil gently for 10 minutes and then remove and drain the garlic cloves. Mash the garlic in a mortar and pestle or however else you choose.
2
Warm the olive oil in a small, heavy pot over medium-low heat. Add the anchovies and the garlic, bring to a simmer and lower the heat so the liquid is barely bubbling. Cook very gently for half an hour, stirring occasionally so that the garlic doesn't stick to the bottom of the pot.
3
Blanch and cut up the vegetables while the dip is simmering and arrange them on a large platter.
4
When the bagna cauda is ready, add lots of black pepper and some more salt if necessary. Serve warm with the vegetables.
642
kcal
Calories
60
g
Fat
25
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 3 whole heads garlic, broken into cloves and peeled, 1 cup olive oil, 5 anchovy fillets, rinsed if salted and finely chopped, Blanched or raw vegetables for serving, and more.
Yes, Bagna Cauda (Piedmontese Warm Garlic-Anchovy Dip) falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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