Antonio Carluccio’s bagna cauda

  • Easy

Antonio Carluccio says about bagna cauda, ‘The Piedmontese love garlic and anchovy, and this is a wonderful combination of both. The vegetables for dipping should be very fresh and tender. Choose from celery, yellow and red peppers, cucumber, fennel and radicchio, trimmed and cut into small pieces.’



  • garlic 6 whole cloves, peeled
  • milk to cover
  • salted anchovy fillets 300g, drained
  • unsalted butter 300g, cut into pieces
  • extra-virgin olive oil 200ml
  • double cream 100ml
  • raw vegetables for dipping
  • egg 1, beaten (optional)


  • Step 1

    Put the garlic into a small pan, cover with milk and cook very slowly over a very low heat until the garlic is soft. Remove from the heat and crush the garlic into the milk until the mixture becomes creamy. Add the anchovies and let them melt, stirring over a very low heat. When they have dissolved, add the butter and olive oil, stir gently then add the cream.

  • Step 2

    Pour the bagna cauda into little fondue dishes or into one single one, and keep warm, over a lighted candle. Now, one by one, dip the tips of the vegetable pieces into it, and eat with bread. When you have finished, you can stir a spoonful of beaten egg into the last of the sauce and let it solidify. This will be the last wonderful morsel.

Nutritional Information

  • Kcals 800
  • Carbs 6.2g
  • Protein 7.8g
  • Fat 82.8g
  • Salt 2.09g
  • Fibre 2.5g