Peperoni con bagna cauda (grilled capsicum with bagna cauda)

Peperoni con bagna cauda (grilled capsicum with bagna cauda)
  • 0:15 Prep
  • 1:00 Cook
  • 6 Servings
  • Advanced

Bagna cauda literally means ‘hot bath’. It must be made just before serving, as it will separate if left to stand for too long.

Featured in
Vegetarian recipes, Starters recipes


  • 2 red capsicums, quartered
  • 2 yellow capsicums, quartered
  • 1 large ciabatta loaf, cut into 1.5cm slices, chargrilled

Bagna cauda

  • 6 garlic cloves
  • 90g good-quality anchovies (rinsed if salted: see Notes)
  • 150ml extra virgin olive oil
  • 100g unsalted butter


  • Step 1
    For the bagna cauda, blanch the garlic cloves in a small saucepan of boiling water for 20 seconds. Repeat process twice more, changing the water between each.
  • Step 2
    Place garlic in a small pan over low heat with the anchovies, oil and butter. Cook for 1 hour, stirring occasionally and gently breaking up with a wooden spoon, until the garlic and anchovies have completely broken down.
  • Step 3
    Meanwhile, preheat the grill to high. Place capsicum under the grill, skin-side up, for 3-4 minutes until skins blacken and blister. Transfer to a plastic bag, or place in a bowl and cover with plastic wrap, and allow to cool. Once cool, remove skins, then cut into thick strips.
  • Step 4
    To serve, top grilled bread slices with capsicum, and drizzle over bagna cauda.


  • 2629 kj


  • 40g

    Fat Total

  • 13g

    Saturated Fat

  • 16g


  • 1283.33mg


  • 6g

    Carbs (sugar)

  • 49g

    Carbs (total)

All nutrition values are per serve


Anchovies are available from gourmet food shops and delis.

  • Author: David Prior
  • Image credit: Ian Wallace
  • Publication: delicious.



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