The Lee Brothers’ Bagna Cauda
Updated March 18, 2025
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ½cup olive oil
- 1garlic clove, crushed
- 1thin slice of lemon
- 6anchovy fillets
- 1tablespoon capers
- 1tablespoon minced flat-leaf parsley
- kosher salt
- Pepper
Nutritional analysis per serving (6 servings)
173 calories; 18 grams fat; 3 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 2 grams polyunsaturated fat; 2 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 1 gram protein; 182 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a small sauté pan, heat olive oil, garlic, lemon and anchovies over a very low flame until mixture just begins to bubble, about 2 minutes. Add capers and parsley, stir and simmer a minute longer. Anchovies will break up. Add salt and pepper to taste. Turn off flame, and serve in pan as a dip for julienned vegetables and cubes of a Tuscan-style loaf or a baguette.
Private Notes
Comments
My Grandparents, from Piemonte region of Italy, served this often. Their recipe was simpler with more garlic & no lemon or capers. Sliced bread served as a blotter for dripping oil as vegetables came out from the pot. A communal meal served like fondue, Bagna Cauda (Warm Bath in Piemontese) was kept hot over a small flame surrounded by vegetables and sometimes thin beef slices. Finally, beaten eggs were stirred into the hot oil and served so as to use every last bit of the oil goodness.
this is a northern Italian recipe. Keep the oil warm while dipping the veggies.
I have moved to the Piedmonte region of Italy and Bagna Cauda is everywhere. My husband, who grew up here, adds more garlic - nearly 1 head of garlic per person, but he makes a much bigger batch. Never any lemon. He also adds cream - some do and some don't here. It is very commonly served over large bell pepper slices - my husband roasts his peppers. We recently went to the local harvest fair where they were selling massive cans of anchovies for bagna cauda!
I have moved to the Piedmonte region of Italy and Bagna Cauda is everywhere. My husband, who grew up here, adds more garlic - nearly 1 head of garlic per person, but he makes a much bigger batch. Never any lemon. He also adds cream - some do and some don't here. It is very commonly served over large bell pepper slices - my husband roasts his peppers. We recently went to the local harvest fair where they were selling massive cans of anchovies for bagna cauda!
@Heather S when using cream, does it thicken significantly? That sounds like a great sauce roasted cabbage!!
I'm sure it is delicious, but keep in mind that bagna cauda (my whole family is from piedmont since generations) is garlic, olive oil and anchovies in the same proportions. E. 6 heads (and not cloves) of garlic, 600gr anchovies, 6 glasses of oil. Nothing else. Served with boiled potatoes, roasted peppers, raw cabbage leaves and raw vegetables, boiled turnips and so on. Yes, i know it sounds like a lot of garlic and anchovies but trust me. And it must be cooked until garlic is a mush on low.
add butter or cream
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