Bagna Cauda

Bagna cauda means “hot bath” in Piedmont dialect—a communal winter ritual from northwest Italy. Garlic and anchovies melt into warm olive oil and butter, ready for dunking crisp vegetables and crusty bread.

Serves 6 · 30 min prep · 25 min cook

Estimate for one serving

• 280 cal
• 12g protein
• 24g carbs
• 8g fat
• 4g fiber

Every recipe here is free to read.

Ingredients

• 1 head garlic clovesProduce
• 3.5 oz salt-packed or oil-packed anchoviesPantry
• 3/4 cup extra-virgin olive oilPantry
• 4 tbsp butterDairy
• assorted cardoons or fennel, celery, peppers, cabbage for dippingProduce
• 1 loaf crusty breadBakery

Instructions

1. 1Peel garlic and simmer gently in a little milk or water until soft (traditional mildness).
2. 2Mash garlic with rinsed anchovies into a paste.
3. 3Warm oil and butter; stir in the paste over low heat until fragrant and emulsified—do not brown.
4. 4Keep the bagna cauda warm in a small pot or burner at the table.
5. 5Serve with raw and blanched vegetables and plenty of bread.