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Photo of Bagna cauda with raw vegetables by WW

Bagna cauda with raw vegetables

2
Points® value
Total Time
1 hr 25 min
Prep
20 min
Cook
1 hr 5 min
Serves
8
Difficulty
Easy
Bagna cauda translates as “hot bath,” which is a very a poetic name for this rich garlic-and-anchovy sauce from the Piedmont region. It’s similar to fondue or crudités and dip. Here, it's also made with olive oil, butter, and a touch of salt and pepper. You can enjoy the condiment with seasonal artichokes, radicchio, fennel, cauliflower, carrots, radishes, asparagus, celery, broccolini, and summer squash, most of which we suggest here, or use it to dress vegetable dishes and meats, or try on a sandwich. And if you're interested in a wine pairing, we suggest a nice fruity red, such as a young Barbera from Piedmont.

Ingredients

Garlic

2 bulb(s), separated and unpeeled

Chicken broth

1¼ cup(s), divided

Anchovies canned in oil drained

12 item(s), rinsed, (from 2-oz can)

Extra virgin olive oil

2 tbsp(s)

Unsalted butter

1 tbsp(s)

Kosher salt

¼ tsp(s)

Black pepper

¼ tsp(s)

Bell pepper

⅔ cup(s), chopped

Radishes

⅔ cup(s), sliced, chopped

Carrots

⅔ cup(s), chopped

Cooked summer squash

⅔ cup(s), chopped

Uncooked cauliflower

⅔ cup(s), chopped

Broccoli

⅔ cup(s), chopped

String beans

⅔ cup(s), chopped

Celery

⅔ cup(s), chopped

Instructions

  1. Preheat oven to 350°F. In 8- or 9-inch square baking dish, combine garlic and 1⁄2 cup broth. Cover with foil. Roast until cloves are soft and most of broth has absorbed, about 1 hour.
  2. When cloves are cool enough to handle, squeeze cloves out of papery skins back into baking dish. Pour remaining 3⁄4 cup broth into dish and scrape up any browned bits from bottom with rubber spatula. Pour broth and garlic with browned bits into blender. Add anchovies and purée until smooth.
  3. Transfer mixture to small saucepan. Add oil, butter, salt, and black pepper and bring to simmer over medium-low heat, whisking occasionally, until butter is melted and dip is emulsified and smooth, about 5 minutes.
  4. Pour dip into small fondue pot or chafing dish set over a warming candle or canned cooking fuel. Serve with vegetables for dipping.
  5. Serving size: 2 tbsp dip and 3⁄4 cup vegetables

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