• The deeply savory, aromatic bagna cauda balances sweet, tender-crisp charred brassicas in every bite.
• Broccolini and cauliflower are the vegetables of choice here, but feel free to use any roasted or raw vegetables, such as brussels sprouts, sweet potatoes, or endive spears.
• This dish is versatile: Serve as a potluck side or an appetizer with extra warm sauce for dipping.
Bagna cauda, the warm Piedmontese sauce of olive oil, garlic, and anchovy, was built for winter produce. In this recipe from chef Joe Kindred of Kindred restaurant in Davidson, North Carolina, it becomes the luxurious base for a tangle of grilled brassicas. Broccolini and cauliflower take beautifully to high heat, as a quick char concentrates their sweetness and adds smoky edges that love salty, savory companions.
Here, that companion is bagna cauda, enriched with a touch of egg yolk and grapeseed oil for a velvety texture and brightened with lemon zest and juice. A snowfall of Pecorino Romano and a spoonful of capers bring more salty tang and a hint of brine to finish.
We tested this both outdoors and on a grill pan. The open-flame version delivers extra smokiness and quicker browning; the grill pan offers control and year-round ease. Either way, the vegetables should remain tender-crisp with plenty of bite so they sit proudly on the sauce rather than sinking into it.
Serve this as a bold side alongside steak, roast chicken, or pork, or let it open a meal as a composed warm salad. Keep extra bagna cauda gently warm (a small fondue pot or low flame works best), and pass it at the table for dipping raw or blanched vegetables or spooning over potatoes and leafy greens. It’s a simple, generous way to celebrate the season’s most reliable vegetables.
Using a raw egg yolk
Bagna càuda is usually hot, salty, and garlicky, and some cooks enrich it with egg yolk for silkiness. If you’re worried about foodborne illness, use a pasteurized egg. Pasteurization gently heats the egg to kill salmonella while preserving texture and flavor. Whisk the yolk into warm anchovy-garlic butter off the heat, then return to low, keeping the sauce below a simmer so it doesn’t curdle. Serve warm, and refrigerate leftovers promptly. Pasteurized liquid yolk works, too.
Other ways to serve bagna cauda
Bagna cauda isn’t just for vegetables. Serve it fondue-style with raw fennel, peppers, radishes, or blanched asparagus and artichokes. Spoon over roasted potatoes, cauliflower, or grilled mushrooms. Drizzle on seared steak, roast chicken, or simply cooked fish. Toss with spaghetti or white beans with lemon and parsley. Swirl into warm mashed potatoes or polenta. Brush onto toast for anchovy-garlic crostini, or finish pizza and hearty salads. Leftover sauce makes a killer warm vinaigrette for vegetables.
Notes from the Food & Wine Test Kitchen
- Live-fire grilling delivers the deepest smokiness; a grill pan works well with a slightly longer cook time.
- Keep bagna cauda warm, not hot. If it thickens, whisk in a teaspoon of warm water to loosen.
- Pecorino Romano can be swapped for Parmigiano Reggiano. Serve lemon at the table for extra brightness.
This recipe was developed by Joe Kindred; the text was written by Breana Killeen.
