Yield
12 servings (serving size: about 2 teaspoons anchovy-garlic sauce, 2 potato wedges, 2 carrots, 2 celery sticks, 1 endive leaf, and about 1 ounce fennel spears)

Prep: 18 minutes; Cook: 12 minutes

At the end of the grape harvest each year in Piedmont, winemakers feast on a meal that begins with bagna cauda (BAHN-yah KOW-dah), a "hot bath" of olive oil, butter, garlic, and anchovies served with raw vegetables. The anchovies, which are loaded with bone-building calcium and heart-healthy omega-3 fatty acids, give the dip body and a slight saltiness without lending a fishy taste.

How to Make It

Step 1

Steam potatoes, covered, 10 minutes or until tender. Cut each potato lengthwise into 4 wedges.

Step 2

While potatoes cook, heat oil and butter in top of a double boiler over medium heat 2 minutes or until butter melts. Add salt, anchovies, and garlic; cook 10 minutes or until anchovies begin to dissolve and garlic is soft and fragrant (garlic should not begin to brown or take on any color). Pour sauce into a warm serving bowl; serve warm with vegetables.

Step 3

Note: Traditionally, the bagna cauda is served in a bowl set over chafing fuel or a tea light so that the sauce stays warm throughout the appetizer course.

Oxmoor House Healthy Eating Collection

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