Bagna Cauda


  • 100g unsalted butter
  • 100ml extra virgin olive oil
  • 8 large garlic cloves, finely chopped
  • 20 anchovy fillets in oil, drained, chopped
  • 1/3 cup (80ml) thickened cream
  • Seasonal vegetables (such as baby fennel bulbs, witlof, boiled chat potatoes and baby beetroot, blanched asparagus and Dutch carrots) and sourdough, to serve


Melt butter and oil in a small saucepan over low heat. Cook garlic, stirring, for 5 minutes or until soft, but not coloured. Add anchovies and cook, crushing with a wooden spoon, for 5 minutes or until dissolved. Remove from the heat, then stir in the cream until smooth.

Arrange all the vegetables on a serving platter. Pour the warm bagna cauda into a bowl and serve with vegetables and bread for dipping.


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