Bagna Cauda

Name: Bagna Cauda
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Monegasque
Ingredients: 10 anchovy fillets in oil; 6 cloves garlic, thinly sliced; 150ml extra-virgin olive oil; 30g butter; Assorted raw vegetables: carrots, celery, bell peppers, endive, radishes; Cooked vegetables: boiled potatoes, steamed cauliflower

Bagna Cauda (BAHN-yah COW-dah)

Warm Garlic Anchovy Dip

⏱ Prep Time 15 min

📈 Difficulty Easy

👥 Servings

🔥 Calories 200 kcal

A warm, aromatic dip of slow-melted anchovies, garlic, and olive oil served as a communal fondue for dipping raw and cooked vegetables.

Nutrition & Info

Protein 6.0g

Carbs 8.0g

Fat 16.0g

Protein Carbs Fat

Dietary

gluten-free nut-free

Allergen Warnings

⚠ fish

Equipment Needed

small heavy saucepan fondue pot or warming dish cutting board

Presentation Guide

Vessel: terracotta warming pot

Garnishes: raw vegetables arranged on platter

Accompaniments: crusty bread

Ingredients

10 anchovy fillets in oil
6 cloves garlic, thinly sliced
150ml extra-virgin olive oil
30g butter
Assorted raw vegetables: carrots, celery, bell peppers, endive, radishes
Cooked vegetables: boiled potatoes, steamed cauliflower

Instructions

1
Soak garlic slices in milk for 30 min to mellow their bite. Drain.
2
Gently heat olive oil and butter in a small heavy pan over very low heat.
3
Add garlic and cook 5 min until soft but not browned.
4
Add anchovies and stir over low heat 10 min until they dissolve completely into the oil.
5
Transfer to a warming dish or fondue pot to keep warm at the table.
6
Serve with platters of raw and cooked vegetables for dipping.

💡

Did You Know?

In Monaco, bagna cauda is eaten communally from a single pot, and tradition says anyone who drops a vegetable into the dip must kiss their neighbor.

Chef's Notes

Equipment Tips

small heavy saucepan
fondue pot or warming dish
cutting board

Garnishing

raw vegetables arranged on platter

Accompaniments

crusty bread

The Story Behind Bagna Cauda

Bagna cauda arrived in Monaco through the principality's deep connections with Piedmont and Liguria. The name means hot bath in the local dialect. This warming winter dip transforms simple anchovies and garlic into a communal experience that brings people together around a shared pot during the cold months.

🕐 Traditionally enjoyed winter appetizer 📜 Origins: Medieval Piedmont-Liguria

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