Entree: Italy – Piedmont – Bagna Cauda (Warm Piedmontese garlic and anchovy dipping sauce served hot with raw and blanched vegetables and bread)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 12 min

Additional 10 min

Total 45 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1/2 cup (120 ml) extra-virgin olive oil
- 4 tbsp (56 g) unsalted butter
- 6 oz (170 g) anchovy fillets, packed in oil or salted, drained and finely chopped
- 8 cloves garlic, thinly sliced or lightly smashed (about 0.85 oz (24 g))
- Freshly ground black pepper to taste
- 1 lb (454 g) small new potatoes, boiled until just tender
- 2 medium carrots, peeled and cut into sticks (about 8 oz (225 g))
- 1 red bell pepper, seeded and cut into strips (about 6 oz (170 g))
- 1 small fennel bulb, thinly sliced (about 8 oz (225 g))
- 1 head cauliflower, cut into small florets and lightly blanched (about 10 oz (280 g))
- 1 bunch celery, trimmed and cut into sticks (about 8 oz (225 g))
- 8 oz (225 g) country bread or rustic loaf, sliced for dipping

Show original ingredient measurements

- 1/2 cup (120 ml) extra-virgin olive oil
- 4 tbsp (56 g) unsalted butter
- 6 oz (170 g) anchovy fillets, packed in oil or salted, drained and finely chopped
- 8 cloves garlic, thinly sliced or lightly smashed (about 24 g)
- Freshly ground black pepper to taste
- 1 lb (454 g) small new potatoes, boiled until just tender
- 2 medium carrots, peeled and cut into sticks (about 8 oz / 225 g)
- 1 red bell pepper, seeded and cut into strips (about 6 oz / 170 g)
- 1 small fennel bulb, thinly sliced (about 8 oz / 225 g)
- 1 head cauliflower, cut into small florets and lightly blanched (about 10 oz / 280 g)
- 1 bunch celery, trimmed and cut into sticks (about 8 oz / 225 g)
- 8 oz (225 g) country bread or rustic loaf, sliced for dipping

Instructions

1. Prepare the vegetables: boil the new potatoes until tender and keep warm; blanch cauliflower florets in salted boiling water for 1–2 minutes, then cool in ice water; arrange the raw and blanched vegetables and bread on a large platter for serving.
2. Make the bagna cauda: in a heavy saucepan over low heat, combine the olive oil and butter and warm gently. Add the sliced garlic and cook very slowly, stirring, until the garlic is soft and fragrant but not browned (about 8–10 minutes). Add the chopped anchovies and mash them into the oil with a wooden spoon or spatula until they dissolve into a smooth sauce. Keep the mixture warm over the lowest heat or transfer to a small fondue pot or warmed serving dish; season with freshly ground black pepper and serve immediately so diners can dip vegetables and bread into the hot sauce.