Bagna cauda

  • Antipasto
  • 4
  • 20 minutes
Not yet rated

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

Ingredients

Metric

Imperial

Bagna cauda

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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Amy Gulick is a freelance writer and translator from California who lived in Tuscany for over twenty years.

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