- 1/2 cup extra-virgin olive oil
- 5 cloves garlic
- 10 fillets anchovies
- 3/4 cup butter
- 1/2 head cauliflower, sliced, for serving
- 12 radishes
- 8 sticks celery
Place the oil, garlic and anchovies in a saucepan and cook until the anchovies have melted into the oil.
Whisk in the butter until silky.
Serve hot with the sliced vegetables for dipping.
Bagna cauda means 'hot dip' in Italian. It is served in a similar way to fondue.