Bagna Cauda

Bagna Cauda
Photo by Brian Hagiwara


  • 1 small head fresh garlic (about 2 oz.)
  • 600g can salt-packed anchovies, filleted
  • 1-½ cups extra-virgin olive oil

Peel the garlic, cut the cloves in half lengthwise, and slice each one as thin as possible. In a heavy-based saucepan or a water bath (bain marie), combine the anchovies, garlic slices, and olive oil. Over a low flame, cook until the anchovies have "melted," 12 to 15 min. in the pan, a bit longe...

View full recipe at Fine Cooking


Variations on Bagna Cauda

  • Bagna Cauda
    • 1/4 teaspoon salt
    • 1 tablespoon white wine vinegar
    • 1 cup fat-free, less-sodium chicken broth
    • +8 other ingredients
  • Bagna Cauda
    • Sliced crusty Italian bread
    • 8 ounces portabella mushrooms, rinsed, stemmed, and sliced
    • +7 other ingredients
  • Bagna Cauda
    • 6 tablespoons unsalted butter
    • 3/4 cup olive oil
    • assorted fresh vegetables
    • 12 anchovy fillets
    • 6 large garlic cloves

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