Bagna Caoda

Name: Bagna Caoda
Yield: Serves 4
Cuisine: Italy
Ingredients: 200 ml (7 fl oz) olive oil; 6 garlic cloves, crushed; 125 g (4½ oz) anchovy fillets, finely minced; 90 g (3¼ oz) butter; assorted raw vegetables (carrot, celery, spring onion, fennel, cauliflower florets), cut into strips ciabatta, or other Italian bread, to serve; assorted raw vegetables (carrot, celery, spring onion, fennel, cauliflower florets), cut into strips ciabatta, or other Italian bread, to serve; assorted raw vegetables (carrot, celery, spring onion, fennel, cauliflower florets), cut into strips ciabatta, or other Italian bread, to serve; assorted raw vegetables (carrot, celery, spring onion, fennel, cauliflower florets), cut into strips ciabatta, or other Italian bread, to serve; assorted raw vegetables (carrot, celery, spring onion, fennel, cauliflower florets), cut into strips ciabatta, or other Italian bread, to serve; assorted raw vegetables (carrot, celery, spring onion, fennel, cauliflower florets), cut into strips ciabatta, or other Italian bread, to serve

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Cook's Book of Everything

By Lulu Grimes

Published 2009

About

A speciality of Piedmont in northern Italy, bagna caôda (meaning ‘hot bath’) is a dip made with olive oil, butter, anchovies and garlic. It is served warm over a burner or spirit stove, accompanied by strong red wine. Vegetables in season (celery, cardoons, fennel, endives, spring onions and artichokes) are dipped and then lifted to the mouth over a piece of bread.

Ingredients

Europe
Italy
Piedmont
Sauce
Pescatarian
Spring
Mediterranean

Ingredients

Method