Italian Bagna Cauda


  • 1/2 cup olive oil
  • 1 stick butter
  • 5 cloves garlic, minced
  • 6 anchovy fillets, chopped or mashed
  • black pepper to taste
This is a hot dip that is common to the country side in Italy.

  • Heat the oil and butter together in a double broiler.
  • In another pan cook the garlic in a bit of the oil until soft.
  • Add the anchovy fillets, and cook until the fish dissolves into a paste, about 5 minutes.
  • Add the mixture to pan of hot oil and butter.
  • The bagna cauda is kept hot in the middle of the table.
  • Guests dip, celery, cooked artichokes, Italian bread and any other crisp or par cooked vegetable desired.

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