Bagna Cauda Piemontese — Warm Anchovy and Garlic Dip
Piedmont's communal winter ritual — a bubbling fondue of garlic, anchovies and butter in which raw and blanched vegetables are dipped. Pungent, deeply savoury and utterly convivial. The original Italian sharing dish.
📅January 20, 2026
20mPrep
30mCook
6Servings
⭐ 4.8Rating
🍝Nutrition Facts (per serving)
Protein 12%Fat 73%Carbs 15%
260kcalCalories
8gProtein
22gFat
10gCarbs
3gFiber
Ingredients
👥6
- 80 gquality salt-packed anchovies rinsed and filleted
- 12 wholegarlic cloves (large head)
- 400 mlwhole milk for poaching garlic
- 100 gunsalted butter cubed cold
- 120 mlextra-virgin olive oil (Ligurian preferred)
- 300 gcardoons or raw celery stalks
- 200 graw fennel wedges
- 200 gBelgian endive leaves
- 200 groasted peppers
- 150 graw Jerusalem artichokes thinly sliced
Instructions
- Peel the garlic cloves and place in a small saucepan. Cover with milk and simmer over low heat for 20 minutes until the cloves are completely soft and their pungency is mellowed. Drain and discard the milk.
- Using a fork or pestle, mash the poached garlic to a smooth paste.
- In the same saucepan (or a traditional terracotta bagna cauda pot), combine the anchovy fillets with the olive oil over the lowest possible heat. Stir until the anchovies dissolve completely into the oil, 8–10 minutes — they should melt rather than fry.
- Add the garlic paste and continue to cook on low heat for 5 minutes, stirring, until fully combined and fragrant. The sauce should be pourable but cohesive.
- Add the cold butter cubes, one at a time, stirring constantly, until fully emulsified into a smooth, glossy dip.
- Transfer the bagna cauda to a fondue pot or small flame-proof bowl set over a small candle or tea light to keep warm at the table.
- Arrange all the prepared vegetables around the pot. Each diner dips their chosen vegetable and holds a piece of bread below it to catch drips. Replenish the dip from the pot as needed.
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