Bagna Cauda

Preparation info

  • Serves

    Six to Eight

    • Difficulty


Appears in

A Long and Messy Business

A Long and Messy Business

By Rowley Leigh

Published 2018

  • About

Traditionally, bagna cauda (‘hot bath’) was a dip for raw vegetables, very popular in Piedmont, and giving lie to the idea that Italians never eat vegetables.


  • 125g (oz) unsalted butter
  • 4 tablespoons olive oil


Gently heat the butter and olive oil together in a small heavy pan, then add the garlic. Stew gently for a few minutes without letting the garlic brown. Allow to cool a little before adding the anchovies. Return to a gentle heat and stir until the anchovies have dissolved into a paste. Remove from the heat and serve.