Ingredients Condiments Red Wine Bagna Cauda with Crudités Be the first to rate & review! This garnet sauce is Chris Cosentino's take on the classic Piedmontese anchovy-and-olive-oil dip, enriched here with red wine. Italian for "hot bath," bagna cauda is served warm with crudités. This version, with both oil-packed and marinated anchovies, doubles as a terrific sauce for grilled meat. More Party Dip Recipes By Chris Cosentino Chris Cosentino San Francisco-based chef Chris Cosentino is a James Beard Award nominee renowned for his innovative Italian and whole-animal cooking. He authored two critically acclaimed cookbooks and frequently appears on food television shows such as Iron Chef America and Chef vs. City, and won Bravo's Top Chef Masters in 2012.Experience: Chris Cosentino began building his résumé at several top restaurants, including Red Sage and Kinkead's in Washington, D.C., Rubicon in San Francisco, and Chez Panisse in Berkeley. He helped open restaurants Redwood Park, Belon, and Nob Hill before taking the helm at Incanto in 2002. His rustic Italian menu, which showcased Cosentino's growing mastery of whole-animal cooking and commitment to sustainability, garnered rave local and national reviews. The chef's annual Head-to-Tail dinner, which began in 2004, became Incanto's signature event and contributed to Cosentino's national prominence.Following in the eight-decade tradition of his family's Rhode Island sausage business, he founded Boccalone, an artisan salumeria, in 2007. In 2015, Food & Wine named him one of our 50 Hall of Fame Best New Chefs. After opening the critically acclaimed Cockscomb restaurant, Cosentino expanded beyond San Francisco with Jackrabbit in Portland, Oregon, Arcadia House in Napa Valley, and Rosalie Italian Soul in Houston.When he is not working on his many business ventures, Cosentino can be found on his bike cycling for charities like No Kid Hungry and World Bicycle Relief or hosting his food podcast Losing Your Mind with Chris Cosentino, which he launched in 2019.Education: Chris received his formal culinary training at Johnson & Wales University where he graduated with a Bachelor of Arts degree. Food & Wine's Editorial Guidelines Updated on December 9, 2019 Print Rate It Share Share Tweet Pin Email Photo: © Cedric Angeles Active Time: 15 mins Total Time: 35 mins Yield: 3 cups Ingredients 1750 milliliter bottle dry red wine (such as Nebbiolo) ¼ cup marinated white anchovy fillets (drained and chopped) 4 oil-packed anchovy fillets (drained and chopped) 3 garlic cloves (chopped) Finely grated zest and juice of 1 lemon 1 ½ cups extra-virgin olive oil Salt and freshly ground pepper Assorted crudités, such as baby carrots, radishes, fennel and bell peppers (for serving) Directions In a large saucepan, boil the wine over high heat until reduced to 1 cup, about 20 minutes. Let cool. In a blender, combine the reduced wine with the anchovies, garlic, lemon zest and lemon juice and blend until smooth. With the machine on, add the olive oil in a thin stream. Season with salt and pepper. Transfer the bagna cauda to a medium saucepan and rewarm over low heat. Pour into a serving bowl and serve with the crudités alongside. Make Ahead The bagna cauda can be prepared through Step 2 and refrigerated overnight. Reheat gently. Suggested Pairing The richness of the olive oil in bagna cauda makes it ideal with tannic red wines—especially when the dip is made with a Piedmontese Nebbiolo, as in Cosentino's version. Rate it Print