Bagna cauda
Item 1 of 1
- Antipasto
- 4
- 20 minutes
Amy's classic bagna cauda recipe is a truly punchy addition to an antipasti platter. A warm mixture of anchovy, garlic, oil and butter, this dish may not look pretty, but it's incredibly addictive. It may seem like a lot of anchovies, but there is no place for modesty in this classic Piedmontese dish.
First published in 2017
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Ingredients
Metric
Imperial
Bagna cauda
- 6 garlic cloves
- 100g of milk
- 300g of olive oil
- 150g of salt-packed anchovies
- 50g of butter
SAVE RECIPE
Method
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
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