Bagna Cauda With Vegetables

Name: Bagna Cauda With Vegetables
Total time: 10 min
Yield: 6 appetizer servings
Cuisine: italian
Ingredients: 1 red pepper, sliced; 1 fennel bulb, sliced; 12 radishes, trimmed; 1 small head radicchio, leaves separated and halved; 1/2 pound unsalted butter; 6 ounces Ligurian extra virgin olive oil; 4 cloves garlic, peeled and minced; 12 anchovy fillets

Recipe from Fred Plotkin

Adapted by Amanda Hesser

Updated March 18, 2025

Total Time: 10 minutes
Rating: 4(5)
Comments: Read comments

Featured in: PAIRINGS; Stalwart but Sensitive, in Search of an Understanding Table Companion

or to save this recipe.
Subscriber benefit: Give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share this recipe
Print this recipe
Include recipe photo

Ingredients

Yield:6 appetizer servings

1red pepper, sliced
1fennel bulb, sliced
12radishes, trimmed
1small head radicchio, leaves separated and halved
½pound unsalted butter
6ounces Ligurian extra virgin olive oil
4cloves garlic, peeled and minced
12anchovy fillets

Ingredient Substitution Guide

Preparation

Step 1
Arrange pepper, fennel, radishes and radicchio on a platter. In a small pan, heat butter, oil and garlic over very low heat. Stir gently so that butter melts and combines with oil. Make sure the mixture does not boil or get too hot; garlic should stay white.
Step 2
Remove from heat, and add anchovies. Break up fillets with a wooden spoon, stirring gently, until they have fully integrated into sauce. Serve hot sauce in 6 warm bowls with platter of vegetables.

Private Notes

Leave a Private Comment on this recipe and see it here.