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




Bagna cauda


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
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
Add the garlic cloves and sauté for a few minutes. Do not let the garlic brown
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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