Bounty and Bagna Cauda

Organic Produce

My weekly trip to the organic farm stand. The mango above is one of the best I’ve ever had. Where is it from? Haiti! Who knew? Organic mangoes from Haiti. I had no idea that there are 10 million mango trees in Haiti. I usually am an advocate of eating locally. But I am also an advocate of supporting the small organic farmer. Oh, the dilemma! Go to the massive mega-supermarket and buy Florida grown mango, bland, fibrous and tastes like diluted bath water? Or beautiful, smooth, creamy, non-fibrous mango from a politically violent country, purchased from a family-owned organic farm stand. Jessica’s Organic Farm grows most of the vegetables they sell, in a huge field about 10 yards from the stand. What they don’t grow themselves they source from reputable organic farms.

Organic Produce

The mango went into a mango salsa. Most of the vegetables went into last night dinner on a Raclette grill.The rest of it tonight – dipped in Bagna Cauda – full of garlic and anchovies. Bagna Cauda is an Italian appetizer, which means, “you ain’t gettin’ any nookie tonight.” Butter, olive oil, garlic and anchovies make up this “hot bath.” Fresh, raw vegetables and bread cubes are dipped into the warm, garlicky lava. This is my favorite way to eat raw vegetables. It makes me feel so incredibly healthy, except for the half cup of butter and 3 tablespoons of olive oil. Oh, those are just the little details. Some versions include heavy cream, but I like it just like this. I also made The Perfect Loaf of French Bread French Bread to go with the bagna cauda.

Bagna Cadua


Bagna Cauda

Servings: 1/2 cup serves 4 as appetizer or a nice party dip Prep Time: Cook Time:
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1/2 cup butter 3 tablespoons olive oil
1 can anchovy fillets
3 garlic cloves chili flakes (optional)


Puree the anchovies and garlic cloves: or, just chop both really finely to make a paste.

Heat on low: In saucepan on low heat, add all ingredients. Keep the flame on low so that the butter/oil gets totally infused with the anchovy and garlic. Once the butter melts, just let it continue to sit on the low flame for another 5 minutes. Serve warm. If you use a fondue pot - double or triple the recipe. The little candle fondue bowl pictured above was purchased for $5 at Marshalls.

Vegetables & Stuff to Dip Assortment of raw, steamed or roasted vegetables. I used broccoli, french green beans, radishes (all raw). I also had fresh bread and a few sauteed shrimp. Other ideas include: baby carrots, steamed artichoke hearts, red bell pepper slices, asparagus, celery, zucchini, cauliflower, endive.

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Comments 17

  1. Ady

    Wonderful Jaden, but if you eat bagna cauda don’t kiss anyone plese….
    In Italy, in the north, this is a very famous dip,the dish called PINZIMONIO, with fresh vegetables but the gloves of garlic are 8 or 9…help

    1. Magda

      Pinzimonio is a different Italian dip sauce to dip fresh vegetables in. It is made of olive oil, pepper and salt and used cold.

  2. LunaPierCook

    Ah, but you can definitely kiss someone who’s been eating the same nashty-smellin’ shtanky-schuph you’ve been eating. πŸ˜‰

  3. tigerfish

    The mangoes are in perfect chrome yellow! Wow!
    Geez….I would definitely prefer the salsa this way too, to taste the freshness and flavor of the ingredients. Heavy cream would overpower everything, IMO. πŸ™‚
    (P.S BTW, do you like strawberries or berries topped with whipped cream?)
    I visited a local strawberry farm just this weekend and oh my, the organic strawberries that I “picked and plucked” are sooo….sweet, and taste so fresh. πŸ˜€ I know I don’t have the luxury to do this often since the U-pick is seasonal. I’ll just enjoy this while I could.

  4. Amy

    Wow that’s quite the spread. Everything looks gorgeous! Especially that mango! I wish I can eat it off my screen. πŸ˜€

  5. cindy

    I was brought up with Bagna Cauda, and I love it! My dad use to walk outside while we were making it and then walk back in to see if it was done. He would say that if the smell didn’t knock you over when you came back in you needed more garlic. Also we never pureed the anchovies and garlic, the anchovies just kind of melt and we just minced the garlic. We also used the bread as like a napkin holding it underneath our veggies as we brought them from the warmer to our mouths, then when it was good and soaked we ate the bread!! Cabbage wedges is my favorite veggie with Bagna Cauda!

  6. Lloyd

    Have been eating this stuff for 60 years, But use it for a spagetti sauce, 10 anchovies—15 garlic buds–1/12 cups olive oil–1 cube butter—-Excellent

  7. Pingback: Garlicky bagna cauda with split radishes and broccoli and cauliflower florets | okie dokie artichokie

  8. maria reese

    back to bagna cauda; my Italian descendents in Argentina added cream to the cauda and a touch of white wine……boy was it good (unless you are lactose intolerant)

  9. Vickie

    That is exactly the way our family makes it and we use only cabbage pieces and dip the cabbage in the Bagna and place the cabbage on top of the italian bread slice to “catch” the drippings. Take a bite of cabbage and then a bite of bread. You keep eating till you come out even with no more bread or cabbage on your plate.

  10. Vickie

    When I say that is the way our family makes it I am referring to only butter, garlic and anchovies – no cream.

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