Verdure in Pinzimonio with Bagna Cauda (Raw Vegetables and Warm Anchovy Dip)
Why this recipe works
- Crisp contrast: Raw vegetables bring freshness and crunch against the warm, savoury anchovy-garlic dip.
- Deep savoury flavour: Anchovies melt into the olive oil, seasoning the sauce with gentle salinity rather than obvious fishiness.
- Fast to prepare: The dip comes together over low heat while the vegetables are trimmed and cut for serving.
Get the most out of this recipe
Authenticity notes
- Piedmontese influence: Bagna cauda is closely associated with Piedmont, where it is traditionally served warm for dipping seasonal vegetables.
- Simple serving style: Pinzimonio-style vegetables are kept raw and lightly dressed, letting the dip provide the main seasoning.
Ingredient notes
- Use good olive oil: Extra-virgin olive oil is central to the dip, so choose one with a flavour you enjoy rather than a neutral cooking oil.
- Anchovies matter: Anchovy fillets give bagna cauda its savoury depth; they should soften and dissolve into the oil as they warm.
- Cut for dipping: Trim the vegetables into sturdy sticks or bite-size pieces so they are easy to pick up and hold their crunch.
Make-ahead tips
- Prepare the vegetables ahead: The vegetables can be trimmed in advance and kept chilled, then dressed with olive oil and salt just before serving.
- Make the dip ahead: Leftover bagna cauda can be chilled in a sealed container and reheated very gently, stirring often until just warm.
- Dress at the last moment: Keep the vegetables undressed until serving so they stay crisp and fresh on the platter.
Common mistakes
- Heating the oil too hard: Keep the heat low; sizzling oil can colour the garlic and make the dip taste harsh rather than mellow.
- Adding too much salt: Anchovies are naturally salty, so season the vegetables lightly and adjust only after tasting.
- Letting the dip separate: If the sauce sits for a while, keep it warm on the lowest heat and stir occasionally to bring it back together.
Equipment you'll need
Ingredients
Instructions
- Peel and finely slice the garlic. Set aside 2 tbsp of the olive oil for dressing the vegetables later.
- Make the bagna cauda: warm the remaining olive oil in a small saucepan over low heat, then add the garlic. Cook gently for 3 to 4 minutes until softened but not coloured.
- Add the anchovy fillets and stir over low heat for 3 to 5 minutes until they melt into the oil and the sauce looks slightly creamy. Keep it warm on the lowest heat while you prepare the vegetables.
- Trim the celery, carrots, fennel and radishes, then cut them into dipping sticks or bite-size pieces. Arrange on a platter.
- Drizzle the vegetables with the reserved olive oil and sprinkle with the fine sea salt. Pour the warm bagna cauda into a small bowl and serve straight away for dipping.
Recipe notes
Tips
- Keep the bagna cauda on very low heat and stir often; if it starts to sizzle, take it off the heat for a moment so the garlic stays sweet.
- If serving for a while, set the saucepan over the smallest ring on the lowest setting and give it a stir every few minutes to keep the anchovies emulsified.
Substitutions
- Replace the fennel bulb with extra celery for a more neutral crunch.
- Replace the radish with extra carrot if you prefer a milder, sweeter vegetable platter.
Storage
- Refrigerate up to 2 days
- Store leftover bagna cauda in a sealed container in the fridge for up to 2 days. Reheat very gently in a saucepan over low heat until just warm, stirring often; keep leftover vegetables chilled and crisp, and dress them just before serving.
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Recipe overview
- Servings: 4 servings
- Total time: 25min (25min active)
- Difficulty: Easy
- Cuisine: Italian
-
Allergens:
Fish
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