75min 4 ppl
Bagna Cauda
25 minutes
4 people
Medium31–60 min or 7–12 steps
25 min · 8 steps
Medium: 31–60 min or 7–12 steps
285 kcalper person
Protein 7g
Carbs 18g
Fats 21g
About this dish
This classic Italian anchovy and garlic dip is served warm with fresh vegetables and bread, creating a luxurious yet light shared experience. Whole anchovies melt into silky olive oil infused with garlic, resulting in a richly flavored sauce perfect for dipping.
Allergy Info
Dairy, Gluten, Fish
Diet Info
Pescatarian
Ingredients
Fresh Produce
- garlicthinly sliced6 cloves
- fresh lemon juice1 tbsp
- carrotscut into sticks2 medium
- red bell peppercut into strips1
- Brussels sproutshalved and blanched200 g
- endiveseparated into leaves1 head
- celery stalkscut into sticks2
- fresh parsleyfinely chopped1 handful
Dairy & Eggs
- whole milk50 ml
Tins & Jars
- anchovy filletspacked in olive oil, drained8 fillets
Dried Goods
- day-old crusty breadcubed200 g
Spices & Seasonings
- red pepper flakes1/4 tsp
- sea saltto taste
- freshly ground black pepperto taste
Oils & Condiments
- extra virgin olive oil150 ml
Utensils
- small saucepan
- wooden spoon
- chef's knife
- cutting board
- serving platter
- small serving bowl
- fondue burner or candle warmer
Method
1
Prepare all vegetables by washing, peeling, and cutting into bite-sized pieces or sticks suitable for dipping; arrange on a serving platter and set aside.
Approx. 10 minutes
2
Heat olive oil in a small saucepan over low heat until it begins to shimmer gently.
Approx. 2 minutes
3
Add the sliced garlic to the warm oil and cook for 3 minutes, stirring occasionally, until the garlic is fragrant and very soft but not browned.
Approx. 3 minutes
4
Add the anchovy fillets to the pan and stir continuously for 4 minutes until they dissolve completely into the oil, forming a smooth paste.
Approx. 4 minutes
5
Pour in the milk and stir well for 2 minutes until the mixture becomes creamy and slightly lighter in color.
Approx. 2 minutes
6
Remove the pan from heat and stir in the lemon juice, red pepper flakes, and a pinch of sea salt and black pepper to taste.
Approx. 1 minutes
7
Transfer the warm bagna cauda to a small serving bowl and sprinkle with fresh parsley; keep warm over a small candle or fondue burner at the table.
Approx. 2 minutes
8
Serve immediately with the prepared vegetables and toasted bread cubes for dipping.
Approx. 1 minutes
