Olive Oil, Anchovy and Garlic Dip

Bagna Cauda

Preparation info
  • Serves


    • Difficulty


Appears in

By Anne Willan

Published 1989

  • About

Italian bagna cauda is traditionally made in a shallow earthenware casserole and kept hot on a table burner.


For Dipping

  • cardoon stalks
  • sticks of celery, carrot, zucchini
  • scallions
  • broccoli florets


  1. Wash the vegetables for dipping and trim if necessary (stalks may be left on, to make dipping easier). Arrange them on a tray or in a bowl. Rinse the anchovy fillets to remove excess salt. In a food processor or blender, or using a mortar and pestle, work the anchovies and garlic with a little