🇮🇹 Italian · Appetizer
🫑 Peperoni con Bagna Cauda
Peperoni con Bagna Cauda
Sweet roasted Piedmontese peppers served warm and generously bathed in bagna cauda, the region's classic garlic and anchovy sauce, a simpler standalone twist on the communal original.
While bagna cauda is traditionally a shared dipping experience for a whole table of raw and cooked vegetables, this version roasts sweet peppers specifically and dresses them directly with the sauce, letting the peppers' natural sweetness play against the pungent garlic and anchovy.
Ingredients
Equipment: Baking sheet, Small saucepan
- 6 bell peppers, mixed colors
- 100 g (3.5 oz) anchovy fillets
- 8 cloves garlic, thinly sliced
- 150 ml (⅔ cup) extra virgin olive oil
- 30 g (2 tbsp) unsalted butter
- Fresh parsley, chopped
Method
- Roast the whole peppers at 220°C (425°F) for 25–30 minutes, turning occasionally, until the skins blister and blacken.
- Transfer to a covered bowl to steam for 10 minutes, then peel off the skins, remove the seeds, and slice into strips.
- Meanwhile, combine the garlic and olive oil in a small saucepan and warm over very low heat for 15–20 minutes, until the garlic is completely soft and mellow, without browning.
- Add the anchovy fillets and stir, letting them dissolve completely into the garlic-infused oil.
- Stir in the butter until melted and smooth.
- Arrange the roasted pepper strips on a plate and spoon the warm bagna cauda generously over them.
- Finish with fresh parsley and serve warm.
Chef Tips
- The garlic must cook low and slow until fully mellowed — any browning turns it bitter.
- Roasting the peppers until the skins are properly blackened makes them much easier to peel.
- This dish can be served warm or at room temperature, both work well.
Common Mistakes to Avoid
- Cooking the garlic over heat that's too high, causing it to brown and turn bitter.
- Not roasting the peppers long enough, making the skins difficult to remove cleanly.
- Serving the sauce too cold, which mutes its aromatic qualities.
Nutrition (per serving)
Health Benefits
- Bell peppers are an excellent source of vitamin C; anchovies provide omega-3 fatty acids.
Cultural Note
This dish offers a simpler, standalone way to enjoy Piedmont's beloved bagna cauda sauce, pairing it directly with the region's naturally sweet roasted peppers.
Storage & Serving
Storage: Refrigerate up to 3 days.
Reheating: Reheat gently, taking care not to let the sauce boil.
Serve with: Crusty bread, A robust Piedmontese red wine