Bagna Cauda

April 18, 2018

Recipe by Jenn de la Vega

Bagna Cauda is another way to enjoy crudite. It is a flavor bomb of anchovy, garlic, spicy red pepper, olive oil and butter. The lemon wash on the vegetables not only cuts the fatty taste but it helps keep them from browning.

2 anchovy fillets

1 garlic clove

½ cup olive oil

2 tablespoons butter

1 teaspoon red pepper flake

½ lemon

1 pound crudite like carrots, celery, radish, green beans, broccoli or any vegetable you’d like to eat raw

Cut the vegetables into sticks or smaller dipping sizes. Squeeze the half lemon into a bowl of ice cold water and let the vegetables rest in it until you are ready to eat.

In a small sauce pan, crush the anchovy and garlic together with a spoon. Turn the heat up to medium and add the olive oil. Heat up the mixture enough for it to bubble and then reduce it to low heat. Add the butter and red pepper.

Transfer to a fondue pot or small bowl with a dish towel wrapped around the bottom to keep it warm. Drain and pat dry the vegetables before serving.

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