• Pinzimonio (Italian crudites) with bagna cauda (Benito Martin)

Italians know how to give vegetables a five-star treatment, when served raw with a garlicky-anchovy butter dipping sauce, bagna cauda.






Skill level

Average: 3.7 (3 votes)

You can use a selection of the season’s most vibrant and fresh vegetables - par-boiled baby potatoes are also delicious with the bagna cauda. This makes for a great snack to enjoy while watching a movie. 


This recipe is part of our Dinner and A Movie collection paired with our SBS On Demand Italian movie selection brought to you by Alfa Romeo.


  • 6 large garlic cloves, peeled
  • ½ tsp sea salt flakes
  • 6 anchovy fillets
  • 60 ml (¼ cup) extra virgin olive oil
  • 60 g unsalted butter
  • 1 head witlof, leaves separated
  • 1 bulb baby fennel, thinly sliced into 1 cm-thick crescents
  • 100 g baby cavolo nero (Tuscan kale) or rocket leaves
  • toasted crusty bread

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Place the garlic and salt in a mortar and pound to a fine paste using the pestle. Add the anchovies and pound to a fine paste.

Scrape the paste into a small saucepan, add the olive oil and butter and heat over low heat for about 15 minutes, stirring occasionally - you don’t want the garlic to burn or the butter to foam.

Pour the sauce into a warmed shallow bowl and serve immediately with the vegetables and bread for dipping.