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Italian Bagna Cauda:
fresh vegetables with warm garlic & anchovy dip

What's the big idea?

This is a very popular and traditional recipe from Turin and the Piedmont region of northern Italy. It's almost an Italian take on a fondue; a bowl or pan of hot/warm garlic and anchovy dip in the middle of the table, into which your guests dip a selection of fresh vegetables. A very sociable way to start a meal!

Shopping List

Here's the list of what you need:

  • Fresh vegetables to dip, e.g. celery stalks cut into 4-inch sticks, sliced red peppers, carrot sticks, fennel, cauliflower, courgette, etc
  • 4oz unsalted butter
  • 4 fl oz extra-virgin olive oil
  • 4 garlic cloves, minced
  • 12 anchovies preserved in olive oil, drained and chopped

What To Do

  • Arrange the vegetables attractively on a platter
  • Heat the butter, olive oil, and garlic in a small frying pan over a low heat until the butter melts
  • Cook for about 5 minutes, being careful not to let the garlic take on any color
  • Stir in the anchovies and continue to cook over a low heat, stirring, for about 15 minutes
  • NB: It is important that the sauce cooks very slowly, so as not to burn the garlic or the anchovies
  • Pour the sauce into a bowl and serve as a dip for the vegetables. If possible, keep it warm over a low flame

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