Bagna Cauda

Bagna Cauda
Photo by Brian Hagiwara

Ingredients

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

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

Comments

Variations on Bagna Cauda

  • Bagna Cauda
    • 2 tablespoons capers, finely chopped
    • 2 tablespoons Dijon mustard
    • 6 sun-dried tomato halves
    • 2/3 cup finely chopped red bell pepper
    • +7 other ingredients
  • Bagna Cauda
    • 2 cans (2 oz. each) anchovies, drained, rinsed, and patted dry
    • 1/2 cup butter
    • 1 1/2 cups olive oil
    • +6 other ingredients
  • Bagna Cauda
    • 6 large garlic cloves
    • 12 anchovy fillets
    • 1 loaf crusty Italian or French bread
    • assorted fresh vegetables
    • 3/4 cup olive oil


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