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Bagna Cauda

Brian Hagiwara

Yield: Yields about 2-1/2 cups.

Serve this “hot bath” of anchovies and garlic with a colorful platter of raw fresh vegetables: endive, carrots, small tomatoes, sliced fennel bulb, broccoli or cauliflower florets, artichoke hearts, radishes-whatever is in season. This recipe can easily be halved.


  • 1 small head fresh garlic (about 2 oz.)
  • 600g can salt-packed anchovies, filleted
  • 1-1/2 cups extra-virgin olive oil

Nutritional Information

      Nutritional Sample Size per Tbs.
      Calories (kcal) : 110
      Fat Calories (kcal): 90
      Fat (g): 10
      Saturated Fat (g): 2
      Polyunsaturated Fat (g): 1
      Monounsaturated Fat (g): 7
      Cholesterol (mg): 15
      Sodium (mg): 550
      Carbohydrates (g): 0
      Fiber (g): 0
      Protein (g): 4


  • Peel the garlic, cut the cloves in half lengthwise, and slice each one as thin as possible.
  • In a heavy-based saucepan or a water bath (bain marie), combine the anchovies, garlic slices, and olive oil. Over a low flame, cook until the anchovies have “melted,” 12 to 15 minutes in the pan, a bit longer in the water bath. Stir often with a wooden spoon. The anchovies should fall apart and form a thick sediment in the pan; the garlic will also soften both in texture and in pungency. Bagna cauda will keep for a week.


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