bagna cauda crudité platter recipe from cooking with cocktail rings

Bagna Cauda Crudité Platter

Bagna Cauda is a dish from the Piedmont region of Northwest Italy. The Italians typically eat this warm dip in the fall and winter, but I like to break the so called “rules” and serve it in the spring and summer months as a light dip for fresh raw vegetables like carrots, cucumber, cauliflower, peas and radish.

This dish was often served for the field workers during the harvest months. The term “bagna cauda” translates from Italian to “hot bath”; cloves of garlic are simmered with anchovies in olive oil and finished with butter, lemon zest and red wine vinegar. While it’s traditionally served hot, it tastes just as good at room temperature. Since it is light and flavorful, it makes for the perfect poolside snack.



For the bagna cauda:

¼ cup extra-virgin olive oil

4 cloves garlic, minced

1 (2-ounce) can oil-packed anchovies, drained and roughly chopped

4 tablespoons unsalted butter

1 teaspoon lemon zest

½ teaspoon red wine vinegar

¼ teaspoon freshly ground black pepper


For serving:

¼ medium head cauliflower, cut into florets

¼ medium head purple cauliflower, cut into florets

1 small bunch multicolor carrots, peeled and halved lengthwise

5 small watermelon radish, halved

4 Persian cucumbers, quartered lengthwise

4 ounces snow peas



For the bagna cauda:

Heat a small saucepan with the olive oil, garlic and anchovies with their oil over medium-low heat. Cook, stirring occasionally, until the anchovies dissolve into the oil and the mixture becomes fragrant, about 5 minutes. Add the butter and stir until the butter has melted. Stir in the lemon zest, vinegar and pepper.


For serving:

Pour the warm bagna cauda into a small bowl. Arrange the vegetables on a platter and serve with the bagna cauda for dipping.


Serves 4 as an appetizer. 



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