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Bagna Cauda


Yields about 2-1/2 cups.

  • by from Fine Cooking
    Issue 18

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.

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

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.

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

Photo: Brian Hagiwara

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