Bagna Cauda

Bagna Cauda Bagna Cauda
Full flavored raw vegetable dip.
0 people 10 minutes 10 minutes


  • 10 - Anchovies
  • 1 tbsp SuperValu Fresh Parsley Flat Leaf Finely chopped
  • 4 cloves SuperValu Garlic
  • 2 tsp SuperValu Lemon Zest
  • 0 - SuperValu Mixed Baby Salad Leaves
  • 125 mls SuperValu Olive Oil
  • 125 g SuperValu Unsalted Irish Creamery Butter 227g Cubed


  1. Heat the olive oil over a medium to low heat in a heavy bottomed pan and add the garlic and anchovies. Cook gently until the anchovies have melted with the oil and the garlic is soft. About 8 minutes.
  2. Add the lemon zest and butter, whisking in the butter so everything is combined. Add the parsley and give it a final stir.
  3. Serve warm immediately and ideally in a dish over a flameto keep it warm. This is a deeply pungent and very grown-up sauce but the flavours can be softened by adding some extra butter.

Serving Suggestion

This ancient piedmontese dipping sauce is usually served with spanking fresh, crispy raw vegetables.
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