When Seen Lippert visited Piedmont last fall, she ate bagna cauda in all kinds of incarnations: She dipped vegetables into the warm anchovy-and-garlic-infused oil in an old bean pot over an open fire, and she sampled it at the fancy Michelin-starred restaurant Il Pinocchio. Lippert's version includes butter, which makes the dish's flavor fuller and richer.Plus: More Vegetable Recipes and Tips

Seen Lippert
June 2005


Credit: © John Kernick

Recipe Summary test

30 mins
45 mins
10 to 12


Ingredient Checklist


Instructions Checklist
  • In a saucepan, combine the anchovies, garlic and oil. Simmer over moderately low heat until the garlic is very soft but not colored, about 30 minutes. Transfer the mixture to a blender and let cool for 10 minutes. Add the butter and lemon juice and puree until the bagna cauda is smooth.

  • Meanwhile, bring a large saucepan of water to a boil. Add the asparagus and cook until crisp-tender, about 3 minutes. Using a slotted spoon, transfer the asparagus to a plate and let cool. Add the shelled fava beans to the boiling water and cook for 5 minutes. Drain and let cool under cold running water. Pat dry; if using favas, peel off the beans' tough outer skins.

  • Mound the watercress on a large platter. Arrange the fennel, radishes, carrots, eggs, asparagus and fava beans on top in separate piles and drizzle with some of the bagna cauda. Pour the remaining bagna cauda into a small bowl and serve with the vegetable platter.

Suggested Pairing

Piedmont, the original home of bagna cauda, is known for its Barolos and Barbarescos, but it also produces refreshing whites with the Arneis variety that pair nicely with the anchovy dip.