Red Wine Bagna Cauda with Crudités

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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

Updated on December 9, 2019

Red Wine Bagna Cauda with Crudités — Photo: © Cedric Angeles

Active Time:

15 mins

Total Time:

35 mins

Yield:

3 cups

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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.

Originally appeared: August 2008

Red Wine Bagna Cauda with Crudités

Ingredients

Directions

Make Ahead

Suggested Pairing

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