Recipe: Bagna Cauda

Paolo Massobrio shares a recipe for Bagna Cauda.

What’s for Dinner?

Bagna Cauda

Olive oil, garlic and anchovies make up this great dip

-Courtesy of Paolo Massobrio, Italy’s leading expert on food and wine

Bagna Cauda, a dish from the Piedmont region of Italy, is a warm dip for fresh vegetables and crusty bread. Usually served as an appetizer, but it’s also great as a light summer main course.

Serves 6.

Bagna CaudaIngredients:

3/4 cup olive oil
8 cloves garlic, minced
6 anchovies
Assorted raw vegetables such as fennel, carrots, celery, radishes and bell peppers


Pour the olive oil into a frying pan and heat over medium-high flame. When the oil starts to warm up, add garlic and turn the heat down. Add the anchovies. Slowly cook the anchovies in the garlic oil until the garlic becomes brown and the anchovies dissolve.
Serve warm as a dip for veggies.

Read A Chat with Paolo Massobrio, Italy’s leading expert on food and wine.

Photo courtesy Giuseppe Perrone.

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