Bagna Couda

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.



Donatella Arpaia

Donatella Arpaia is a chef, restaurateur, entrepreneur, and mother. She has built an empire of successful restaurants drawing on the skills, passion, methods, and love for food she learned from her family.

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