Name: Piedmontese Hot Oil, Garlic and Anchovy Dip (Bagna Caoda)
Yield: Serves 4
Cuisine: Italy
Ingredients: carrots, cut into strips; button onions, peeled and lightly boiled; fennel bulbs, quartered; globe artichokes, prepared as explained and served raw or cooked; 5 fl oz (150 ml) olive oil; 3 cloves garlic, peeled and thinly sliced (more if desired); 1½ anchovies preserved in salt, cleaned and boned, or 3 canned anchovy fillets, drained; Jerusalem artichokes, peeled; cauliflower florets; red and green peppers, cut into strips; crisp white cabbage leaves; turnips, peeled, boiled and cut into strips; potatoes, peeled, boiled and cut into strips; 1 heaped tablespoonunsalted butter; ½ tomato, peeled and chopped (optional); salt to taste; 3 tablespoonscream (optional)

Preparation info

Serves
4

Difficulty
Medium

Appears in

Italian Regional Cookery

By Valentina Harris

Published 1990

About

Traditionally, this classic Piedmontese dip is served in a terracotta pot placed over hot embers, preferably oak, to keep it hot. All this is much too complicated for the average household, so I recommend you use a fondue set instead, or alternatively some kind of heating tray with a night light set underneath. It is served with a selection of vegetables which are dipped into the bubbling garlic and anchovy mixture and eaten at a leisurely pace.

For decades, the dip was made with wa

Ingredients

Method

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

Method

Part of