Bagna Càuda with Garden Crudités

Image by Ryan Mahony

Grab your favorite vegetables for a dish filled with flavor. Pulse simple but standout ingredients like crushed red pepper, anchovies, and garlic cloves in a food processor. Transfer to a pan and within minutes your sauce will be ready. Dig into this healthier version of chips and dip with turnips, red onions, carrots, or potatoes. Consider roasting them for a crunchy yet smooth bite. There’s no one way to enjoy this sauce, so you can’t go wrong. At Barn8 Farm Restaurant & Bourbon Bar, where locally sourced and farm raised products make it a must visit, this Bagna Càuda is beloved. Soon enough it will become a staple in your home too!

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Serves 6 to 10

  • 2 ounces anchovies in oil, drained
  • 5-6 garlic cloves, peeled
  • ½ cup extra virgin olive oil
  • ½ teaspoon crushed red pepper flakes
  1. In a food processor, slowly pulse all ingredients until the anchovies and garlic break into small pieces but are not completely blended into the oil.
  2. In a pan on low heat, transfer the sauce.
  3. Remove from heat once the solids begin to slightly simmer.
  4. Let rest until the mixture is warm but not hot to the touch.
  5. Gently whisk and serve with vegetables.

  • Recipe by Alison Settle of Barn8 Farm Restaurant & Bourbon Bar

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