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Bagna Cauda

A warm, garlic and anchovy-infused sauce perfect for dipping fresh vegetables.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 people
Course: Appetizer
Cuisine: Italian
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 cup extra virgin olive oil
  • 8 cloves garlic minced
  • 6 anchovy fillets chopped
  • 1/2 cup unsalted butter
  • 1 teaspoon red pepper flakes optional
  • Fresh vegetables for dipping carrots, celery, bell peppers, etc.
  • Crusty bread for serving

Equipment

  • Small saucepan
  • Wooden spoon
  • Serving bowl
  • Cutting board
  • Knife

Method
 

  1. In a small saucepan, warm the extra virgin olive oil over medium heat.
  2. Add the minced garlic to the oil and sauté for about 2 minutes until fragrant.
  3. Stir in the chopped anchovy fillets and cook for another 2 minutes.
  4. Add the unsalted butter to the pan and allow it to melt completely.
  5. If you like some heat, sprinkle in the red pepper flakes and stir well.
  6. Reduce the heat to low and let the mixture simmer for 15 minutes.
  7. While the sauce simmers, wash and cut your fresh vegetables into bite-sized pieces.
  8. Transfer the warm bagna cauda to a serving bowl and arrange the vegetables around it.
  9. Gather your friends, dip, and enjoy the delightful experience together.

Notes

Serve with a selection of cheeses that complement the sauce.