Bagna Cauda

Name: Bagna Cauda
Yield: Serves 4 to 6
Cuisine: Italian
Ingredients: Sliced crusty bread and crudités (raw, bite-size vegetables) for dipping; Fine sea salt and freshly ground pepper; Sliced crusty bread and crudités (raw, bite-size vegetables) for dipping; 2 teaspoons minced garlic; 3 tablespoons unsalted butter; Fine sea salt and freshly ground pepper; 8 to 10 oil-packed anchovy fillets, finely chopped; ¾ cup (180 ml) extra-virgin olive oil

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

The Hog Island Book of Fish & Seafood

By John Ash

Published 2023

About

Bagna cauda (“warm bath”), an ancient concoction from Italy, is a warm olive oil, garlic, and anchovy sauce that you dip raw vegetables, crusty bread, or almost anything into. It couldn’t be simpler to make, and you can adjust the ingredients to suit your taste.

Ingredients

¾ cup (180 ml) extra-virgin olive oil
3 tablespoons unsalted butter

Europe
Americas
United States
Italy
Fish course
Pescatarian
California
Mediterranean

Method

In a small, heavy saucepan, combine the olive oil, butter, garlic, and anchovies. Cook over low heat, stirring with a wooden spoon to mash and dissolve the anchovies, until the butter is melted. Add salt and pepper to taste.

Serve warm, set over a candle warmer if possible, with sliced bread and raw vegetables for dipping.