Bagna Cauda Recipe

20 minutes


Bagna cauda

  • 6 garlic cloves
  • 100g of milk
  • 300g of olive oil
  • 150g of salt-packed anchovies
  • 50g of butter


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