Ingredients
Units
Scale
Ingredients (Serves 4)
For the Bagna Cauda:
- 1/4 cup olive oil
- 1/4 cup unsalted butter
- 6–8 anchovy fillets (packed in oil), finely chopped
- 4 garlic cloves, finely minced or thinly sliced
- 1/2 cup heavy cream (optional, for a milder flavor)
- Freshly ground black pepper, to taste
For the Vegetables:
- 1 cup carrot sticks
- 1 cup celery sticks
- 1 cup radishes, halved
- 1 cup cherry tomatoes
- 1 cup fennel slices
- 1 cup broccoli or cauliflower florets
- 1 cup Belgian endive leaves or sliced bell peppers
- Optional: Blanched green beans or asparagus
Instructions
Instructions
1. Prepare the Vegetables
- Wash and prepare all vegetables, slicing them into bite-sized pieces suitable for dipping. Arrange them on a platter or in small bowls.
2. Make the Bagna Cauda
- In a small saucepan or skillet, heat the olive oil and butter over low heat until the butter is melted.
- Add the minced garlic and cook gently for 2-3 minutes, stirring frequently. Avoid browning the garlic to keep the flavor mellow.
- Stir in the anchovies and cook, mashing them with the back of a spoon, until they dissolve into the oil and butter mixture.
- If desired, stir in the heavy cream for a smoother and milder dip. Season with freshly ground black pepper to taste.
3. Serve
- Transfer the Bagna Cauda to a small, heatproof serving dish or fondue pot to keep it warm.
- Serve immediately with the fresh vegetables for dipping. Encourage guests to dip directly into the warm sauce or drizzle it over the vegetables.
