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Vegetables with Bagna Cauda Sauce

Recipe Date:
February 16, 2017
Serving Size:
Cook Time:
Imperial (US)
  • 1 Head of cauliflower, broken into florets
  • 2 Carrots, cut into large matchsticks
  • 2 Sticks of Celery, cut into strips
  • 2 Radishes, cut in half
  • 2 Jerusalem artichokes, roasted
  • 1 Head of broccoli, cut into florets
  • Rustic bread cut into cubes
  • Bagna Cauda Sauce
  • 16 Cloves of garlic, microplaned
  • 12 Anchovies packed in olive oil, drained and minced
  • 1 Lemon, zested and juiced
  • 3/4 cup Olive oil
  • 1/2 cup Butter
  • 2 tbsps Fresh Italian parsley, minced

For Bagna Cauda sauce:

Add olive oil, butter, garlic and anchovy in pot and bring to a slight simmer. Cook for at least 1 hour to soften the flavors. Be very careful not heat too high, it can scorch easily. Check frequently. When ready add lemon zest and lemon juice.

Assemble dish:

Bagna Cauda sauce can be put into a fondue pot with a heating source to keep it simmering. Place the veggies and bread around the sauce and utensils to use to dip the veggies or bread into the warm sauce.

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