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Italy - Bagna Cauda


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  • 3/4 cup olive oil
  • 8 to 10 garlic cloves, very finely chopped
  • 12 anchovy fillets
  • 4 Tbs. (1/2 stick) unsalted butter
  • 8 About 8 cups trimmed, cut-up vegetables (see note above)
  • Slices of coarse country bread for serving


Preparation time 5mins
Cooking time 15mins
Adapted from


Step 1

In a small saucepan over low heat, combine the olive oil, garlic and anchovies. Cook, mashing the anchovies with the back of a wooden spoon, until smooth, about 5 minutes.
Remove from the heat (STOP here if making ahead) and

stir in the butter and keep warm

Pour the mixture into a warmed chafing dish or fondue pot set over a warming candle or spirit lamp. Serve immediately with vegetables for dipping. Pass the bread slices at the table. Serves 6 to 8.

different recipe but shows were to stop to make ahead:


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