- recipe -

Bagna Cauda with Endive + Fennel

Cookbook author Julia Turshen offers her take on the savory Italian dip — plus two ways to reinvent the leftovers.

A picture of the cover of a cookbook called Now and Again and a plate of bagna cauda and vegetables

 

Makes four servings

Bagna cauda means “warm bath” — and how could anyone resist that? It’s a traditional Italian dip made of olive oil, garlic, and anchovies. Some folks swear by adding butter, while others think olive oil only is the way to go. You could also add some lemon peel or a pinch of red pepper flakes, but I like keeping things simple.

Serve this warm bath with lots of crisp, cold vegetables. I use Belgian endive and fennel here, but use whatever you like and whatever you have (radicchio leaves are wonderful, as are radishes and blanched cauliflower florets). If you make this earlier in the day, let the mixture cool in the saucepan; then when it’s time to serve, warm the dip over low heat.

INGREDIENTS:

1/2 cup olive oil

2 tbs. unsalted butter

3 garlic cloves, minced

1 2-oz. can olive oil–packed anchovy fillets

2 large heads Belgian endive, leaves separated

1 large fennel bulb, cut lengthwise into thin wedges

INSTRUCTIONS:

  1. In a small saucepan over medium-low heat, combine the olive oil, butter, garlic, and the entire contents of the anchovy can (oil and all).
  2. Cook, stirring to break up the anchovies, until the garlic softens and mellows and the mixture is almost cloudy and creamy, about five minutes.
  3. Transfer to a shallow heatproof serving bowl and set the bowl on a large platter or board. Surround the bowl with the endive and fennel and serve immediately.

It’s Me Again

BAGNA CAUDA CAESAR DRESSING

Take the leftover bagna cauda and whisk in a spoonful of mayonnaise, a splash of red-wine vinegar, a squeeze of lemon juice, and a generous amount of finely grated Parmesan cheese. Taste as you mix, adding a little more of any of those ingredients until you get the consistency and flavor you like. Serve on romaine lettuce.

ROASTED FENNEL + ENDIVE

Place leftover fennel and endive in a baking dish and pour over your leftover bagna cauda. Mix well to combine. Roast in a 400°F oven until tender and browned in spots, about 25 minutes. Serve as is or topped with grated Parmesan cheese and/or toasted bread crumbs. It’s an excellent side dish.

Reprinted from Now & Again: Go-To Recipes, Inspired Menus + Endless Ideas for Reinventing Leftovers by Julia Turshen with permission by Chronicle Books, 2018.

is the bestselling author of Now & AgainFeed the Resistance, and Small Victories and is the founder of Equity At The Table (EATT), an inclusive digital directory of women and non-binary individuals in food.

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