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Piedmontese bagna càuda, with garlic and anchovies

Piedmontese bagna càuda with garlic and anchovies

Appetizers

Piemontese bagna càuda: A warm sauce made with garlic, anchovies, and butter, used to dip raw vegetables. A sociable and enjoyable dish.

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Recipe from K.Weise, Francesco barbero, Carlosavio and 33 other contributors, adapted by Recette de cuisine ·

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Bagna càuda is a warm, Piedmontese sauce made with garlic, anchovies, and butter, which is used to dip raw vegetables. It’s a popular and sociable dish.

Ingredients and directions

  • Prep time15 min
  • Cook time30 min
  • Total45 min
  • DifficultyEasy
  • CostModerate
  • Cooking methodSlow cooking
  • Estimated cost$11.21 $2.80 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 15, 2026.

Ingredients

4 people
  • $0.53
  • $3.53
  • $6.69
  • $0.46

Prices from US supermarkets for 3 of 4 ingredients; Belgian prices for the rest.

Directions

  1. Peel the garlic cloves, remove the germ, and finely chop them using a mandoline. ≈ 8 min
  2. Finely chop the anchovies until they form a smooth paste. ≈ 8 min
  3. Melt the butter over low heat in a saucepan, preferably one made of earthenware.
  4. Cook the garlic slowly, without letting it brown.
  5. Add the anchovy paste and olive oil. ≈ 3 min
  6. Cook over very low heat, as high heat will quickly damage the ingredients. When the garlic and anchovies form a liquid mixture, pour it into an earthenware pot placed on a small stove, to keep the sauce warm.
  7. Serve the sauce with raw vegetables, thinly sliced and soaked in it.

The bill

Piedmontese bagna càuda with garlic and anchovies

  • 6 cloves of garlic$0.53
  • 30 cl of olive oil$3.53
  • 250 g of desalted and deboned anchovies$6.69
  • 50 g of butter$0.46

Total$11.21

that's $2.80 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • 6 cloves of garlic
  • 30 cl of olive oil
  • 250 g of desalted and deboned anchovies
  • 50 g of butter
  • Chopped walnuts (optional)
  • Raw vegetables for soaking, your choice (bell peppers, endives, cabbage, cardoons)

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