Bagna Cauda

Hot anchovy dip

Preparation info

  • Serves

    6

    • Difficulty

      Easy

Appears in

The Cooking of the Mediterranean

The Cooking of the Mediterranean

By Jane Grigson

Published 1991

  • About

A bagna cauda – ‘hot bath’ – of anchovy sauce, with vegetables to dip into it, is a favourite dish in Piedmont. The vivid collection of vegetables is arranged on a platter or in a basket, or on plates with individual pots of the sauce, if the party is a small one. Cardoon (only available here if you grow it yourself), celery and Florentine fennel are popular, and there must be red pepper, too, for its juicy sweetness. Green and yellow peppers, chicory, radishes, broccoli, carrots cut