> Recipes > Antipasti

Bagna cauda

Bagna cauda

PT20M

Share recipe

Ingredients

save recipe
recipe saved
save recipe
recipe saved

Method

save recipe
recipe saved
1
Begin the evening before by peeling the garlic cloves and infusing them in the milk overnight. Open the anchovies with a small sharp knife and remove the fine bones
2
Remove the garlic from the milk and smash with a mortar and pestle, or wooden spoon. Melt the butter in a medium saucepan over a low heat
3
Add the garlic cloves and sauté for a few minutes. Do not let the garlic brown
4
Add the anchovies and the oil and bring to a simmer for 10 minutes until the anchovies and garlic are soft and incorporated. Transfer to a serving dish and keep warm. Serve with a platter of crudités
Share recipe

Get in touch

Bagna cauda

 
 

Please enter text

The message must have at least characters

The message must be less than characters

Unfortunately, a problem occured and we are not able to send your comment. Please try again later.

Technical details: