← Back to Search Results
Italian
 Bagna Cauda

Comments: 0
 

Recipe

The name of this Italian classic means “hot bath.” It invites a wide assortment of both raw and blanched vegetables for dipping. You can use good-quality canned anchovies or purchase loose-pack anchovies from a specialty market. Because this dish is rather messy to serve, it is ideal for an outdoor garden party. Just set up the fondue pot on a patio table.

Some of my friends who were of Italian heritage used to stage an annual party around this dish. Guests would bring either vegetables for dipping or a dessert. Custom decreed that eating bagna cauda would bring good health throughout the year.

Yield: Makes 6 to 8 appetizer servings

Ingredients

  • ½ cup olive oil
  • ½ cup (1 stick) butter
  • 4 cloves garlic, finely chopped
  • 6 anchovies (canned or loose-pack), diced
  • Pinch of red pepper flakes (optional)
  • Salt and freshly ground black pepper

Dippers:

  • Red and gold bell pepper strips 
  • Celery or fennel strips  
  • Small mushroom caps 
  • Red or gold cherry tomatoes
  • Zucchini or yellow summer squash slices 
  • Jicama slices
  • Snow peas, ends trimmed and blanched for 1 minute in boiling water 
  • Cauliflower florets, blanched for 1 minute in boiling water
  • Broccoli florets, blanched for 1 minute in boiling water
  • Cooked whole artichokes
  • and/or sourdough bread, thinly sliced

Directions

In a fondue pot over medium-low heat, combine the olive oil, butter, garlic, anchovies, and red pepper flakes, if using. Season with salt and pepper to taste.

Heat until the butter is melted, stirring to blend all ingredients. Reduce the heat to low; the mixture should stay warm but the butter should not brown.

Arrange your choice of 5 to 6 vegetable dippers on a platter at the table or in individual salad bowls. Guests can dip a vegetable into the bagna cauda and use a slice of bread to catch the drips.


© 2005 Lou Seibert Pappas
 

Nutritional Information

Nutrients per serving (% daily value)

This recipe serves 8. Nutritional information includes 1/4 teaspoon of added salt, but does not include dippers.

229kcal (11%)
13mg (1%)
0mg (1%)
97mcg RAE (3%)
26mg
3mg
1g
0g
0g
1g
33mg (11%)
185mg (8%)
9g (46%)
25g (39%)
0mg (1%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
good-to-the-grain Good to the Grain
by Kim Boyce
desserts-4-today Desserts 4 Today
by Abby Dodge
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
secrets-of-slow-cooking-creating-extraordinary-food-with-your-slow-cooker Secrets of Slow Cooking: Cr...
by Liana Krissoff
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?