Vegetables · Piedmont
Bagna Cauda Recipe
A Piedmontese anchovy-and-garlic dip, gently warmed with olive oil and butter, served with crisp raw and tender cooked vegetables for a convivial meal.
By Lucia Moretti (pen name) · · Editorial policy
Bagna cauda is a warm Piedmontese anchovy-and-garlic dip served with raw and cooked vegetables. Around Asti and Monferrato, it is a cool-weather harvest-table dish, traditionally kept warm in individual terracotta pots called fujot. This home version makes one shared batch on the stovetop, so you do not need special warmers. For a larger Piedmont table, add Vitello Tonnato Recipe (Piedmontese Veal); Carciofi alla Romana Recipe offers another Italian vegetable course.
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The recipe
Bagna Cauda
Ingredients
for 4 servingsEquipment
- large pot
- small saucepan
- knife and cutting board
- colander
- instant-read thermometer
- serving platter
- heatproof serving bowl
- table warmer, optional
Method
Trim and cut the fennel, bell pepper, celery, and radishes for dipping. Peel and slice the garlic, cut the potatoes and carrots as directed, and start heating the water in a large pot while you work. Allow about 20 minutes for preparation.
Add the salt, potatoes, and carrots to the boiling water and cook for 12 minutes. Add the cauliflower and cook for 6 minutes more, until the potatoes and carrots are tender when pierced. Drain well.
Warm the olive oil, butter, and sliced garlic in a small saucepan over low heat for 15 minutes. Keep the garlic pale and soft; if it starts to brown, lower the heat.
Add the anchovies and stir, gently mashing them into the oil, for about 5 minutes. Check with an instant-read thermometer and bring the sauce to 145°F (63°C); the anchovies should break down into a loose, savory sauce.
Arrange the cooked vegetables with the raw fennel, bell pepper, celery, and radishes on a platter. Pour the dip into a prewarmed heatproof bowl and serve right away, keeping it over a low table warmer if you have one.
Food safety
Keep the dip at 140°F (60°C) or hotter while serving. Refrigerate leftovers within 2 hours.
Where it goes wrong
| If you see | It’s because | Do this |
|---|---|---|
| The garlic tastes bitter and has brown flecks. | Why The oil was too hot, so the garlic browned instead of softening gently. | Fix Keep the heat low and move the pan off the burner briefly if the garlic begins to color. |
| The dip has firm pieces of anchovy and tastes sharply salty. | Why The anchovies have not had enough time to soften and break down in the warm oil. | Fix Keep stirring over low heat until the anchovies dissolve into the sauce and it reaches 145°F (63°C). |
Questions
Can you make bagna cauda ahead of time?
Yes, you can make the dip ahead and refrigerate it promptly. Reheat it while stirring to 165°F (74°C), and cut the raw vegetables close to serving so they stay crisp.
What vegetables do you serve with bagna cauda?
Serve a mix of raw and cooked vegetables. Fennel, peppers, celery, radishes, potatoes, carrots, and cauliflower all work well; cardoons are also a classic Piedmont choice when available.
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