Snack · 30 min · italian

Bagna Càuda

Weeknight-friendly Italian cooking: Bagna Càuda comes together in 30 minutes with butter, olive oil, and not much else. The macros do the talking: 7g protein, 26g carbs, and 42g fat in every 495-calorie serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 8 tbsp Butter
• 1/2 cup Olive oil
• 8 Anchovy fillets
• 6 cloves Garlic
• 1/4 cup Heavy cream
• 2 cups Cauliflower florets
• 2 cups Carrot sticks
• 2 cups Bell pepper strips
• 2 cups Radicchio leaves
• 6 slices Crusty bread

Steps

1. Melt the butter with the olive oil in a small heavy pot over the lowest heat. Warm, never hot — this sauce must never boil or the anchovies turn harsh.
2. Stir in the anchovies and the thinly sliced garlic. Cook gently 15 minutes, mashing with a wooden spoon, until the anchovies dissolve completely into a silky, savory bath.
3. Whisk in the cream off the heat for a slightly rounded, mellow finish. Taste: it should be deeply savory and garlicky, balanced by the cream.
4. Pour into a warmed fondue pot or small slow cooker set on low to hold at the table. The dip must stay warm — cold bagna cauda seizes up.
5. Arrange the raw vegetables and bread around the pot for dipping.
6. Dip, swirl, and eat immediately, spearing a vegetable through the warm sauce. Keep the pot over its gentle heat the whole time you graze.

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