AppetizerSide Dish

Bagna Càuda

Name: Bagna Càuda
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: italian
Ingredients: 12 clove garlic thinly sliced; 50 g anchovy fillet drained and minced; 0.75 cup olive oil; 2 tbsp butter; 2 tbsp red wine (optional); 1 pinch black pepper freshly ground (optional); 2 pcs carrot cut into sticks; 2 pcs celery stalk cut into sticks; 1 pcs bell pepper cut into strips; 5 pcs radish halved; 4 pcs crusty bread sliced (optional)

Bagna Càuda is a warm, savory Italian dipping sauce, traditionally made with anchovies, garlic, and olive oil. It's perfect for sharing as an appetizer with a variety of fresh or lightly cooked vegetables. This rich and aromatic dip offers a delightful umami flavor.

An original recipe by Forkin

Total time: 35 min
Serves: 4
Difficulty: Medium
Per serving: 559 kcal

Allergen information: may contain celery, fish, gluten, milk, and sulphites. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

12 clovegarlic, thinly sliced
50 ganchovy fillet, drained and minced
0.75 cupolive oil
2 tbspbutter
2 tbspred wine(optional)
1 pinchblack pepper, freshly ground(optional)

for dipping

2 pcscarrot, cut into sticks
2 pcscelery stalk, cut into sticks
1 pcsbell pepper, cut into strips
5 pcsradish, halved
4 pcscrusty bread, sliced(optional)

Equipment

fondue pot (optional) · small saucepan · cutting board · knife

The method

Step by step

1
Gently heat the olive oil and butter in a small saucepan over very low heat.
About 2 min
Cook’s note: Using a low heat is crucial to prevent the garlic from browning too quickly.
2
Add the thinly sliced garlic to the oil and butter mixture.
3
Cook the garlic very slowly for about 15-20 minutes, stirring occasionally, until it is very soft and translucent but not browned.
About 20 min
Cook’s note: The garlic should melt into the oil, not become crispy.
4
Stir in the minced anchovy fillets.
5
Continue to cook, stirring constantly, until the anchovies have completely dissolved into the oil, about 5 minutes.
About 5 min
Cook’s note: The anchovies will break down easily with the heat and stirring.
6
If using, stir in the red wine and a pinch of freshly ground black pepper.
Cook’s note: The red wine adds a subtle depth of flavor.
7
Serve the Bagna Càuda immediately, keeping it warm in a fondue pot or over a very low heat.
Cook’s note: A small chafing dish or a candle-warmed fondue pot works perfectly to keep the sauce at an ideal dipping temperature.
8
Arrange the prepared carrots, celery stalks, bell pepper strips, radishes, and sliced crusty bread around the warm sauce for dipping.
Cook’s note: Experiment with other vegetables like blanched asparagus, roasted potatoes, or endive leaves.

Per serving

Nutrition

63%Score

Calories: 558.8kcal
Protein: 6.4g
Carbs: 26.9g
Fat: 47.4g
Fibre: 3.3g
Sugar: 4.9g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store any leftover Bagna Càuda in an airtight container in the refrigerator.

Reheating

Gently reheat on the stovetop over low heat until warmed through, stirring occasionally.