Bagna cauda

An Italian specialty, Bagna Cauda is a sauce made of olive oil, butter, garlic and anchovies. Serve this delicious dip with raw vegetables or warm, as a sauce over griddled meat, chicken or fish.

Bagna Cauda

120ml extra-virgin olive oil
4 tbs butter
6 cloves garlic, thinly sliced
8 to 10 anchovy fillets, patted dry and finely chopped
Freshly ground black pepper

1. In a small saucepan, heat olive oil and butter over medium heat. Add garlic and anchovies. Cook gently for 5 minutes, until garlic is fragrant (but not brown). Add pepper to taste.
2. Transfer to a hot pot or heated dish and serve with vegetables.

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