Crudites and Bagna Cauda

Raw vegetables and warm sauce

Preparation info

  • Serves

    8

    • Difficulty

      Easy

    • Ready in

      25 min

Appears in

The Cooking of Provence

The Cooking of Provence

By Patricia Lousada

Published 1995

  • About

This is really a fondue; guests dip raw vegetables in a communal bowl of hot sauce made from anchovies, garlic and olive oil. You can go to town on the number of raw vegetables you use for this dish. Pick the freshest you can find and choose a variety of colours to make the dish a feast for the eyes. The ingredients list gives you some ideas for your selection.