A typical Piedmontese dish that is excellent to be served on very cold nights. A delight that warms our bodies this winter. Try it!


  • 2 tablespoons of butter
  • 2 tablespoons of wheat flour
  • 1 clove of minced garlic
  • 1 and ½ cups of boiling chicken broth
  • 2 teaspoons of lemon juice
  • 2 tablespoons of capers
  • 5 anchovy fillets
  • ¼ tablespoon white pepper
  • Hot sauce drops
  • Cucumber cut into strips
  • Asparagus tip
  • Zucchini cut into strips
  • Raw mushroom slice
  • Small tomato
  • Radish cut into slices

Preparation Mode

  1. In a pan, add the butter and heat until it melts.
  2. Add the flour, garlic and cook for 1 minute.
  3. Gradually add the chicken broth, stirring constantly.
  4. Add the lemon juice and capers and remove from the heat.
  5. Separately, wash the anchovy fillets, chop them very finely and add them to the chicken broth mixture.
  6. Add the pepper, hot sauce and heat to cook slowly until ready to serve.
  7. Place the vegetables on a platter and serve the bagna cauda in a fondue pot.
  8. The ritual is the same as for all fondues; Just dip the vegetables in the sauce and enjoy.

Mom Tips

You can also use cooked cauliflower in florets, diced celery, sliced ​​peppers, cooked broccoli, etc.

Serve the dish accompanied by a good Malbec wine. You can also accompany it with Italian bread.

Also check out the chicken and vegetable risotto recipe.

Source: https://www.receitasdemae.com.br/receitas/bagna-cauda-com-legumes/

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