Bagna Couda



  • 1 cup extra-virgin olive oil
  • 1/4 cup (1/2 stick) unsalted butter
  • 6 garlic cloves, finely chopped
  • 1 tablespoon anchovy paste or 3 anchovy fillets
  • 3 tablespoons fresh lemon juice
  • Kosher salt & freshly ground black pepper
  • 3 pounds fresh veggies such as radishes, fennel chunks, endive pears, & real baby carrots.


• Melt the olive oil & butter in a small saucepan over medium heat.

• Add the garlic & cook for 2 minutes, or until softened.

• Add the anchovy paste, reduce the heat to low, & cook for 5 minutes (using a

fork to mash the anchovy fillets, if using, into a paste).

• Add lemon juice & salt & pepper to taste & cook a few minutes more.

• Pour into an earthenware pot or flameproof casserole. Set the pot over a butter

warmer or tea candle to keep warm.

• Arrange the vegetables in individual containers set on a tray around the Bagna Cauda & serve.



  • Avoid precut vegetables for this recipe. They might save time but they’re more expensive and less fresh. Check out your local farmer’s market for fresh and unusual vegetable varieties.

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