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Bagna Cauda (Bon'-Ya Cod'da)

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  • 1/2 c Olive oil
  • 1 Stick (1/4 lb) butter
  • 5 Chopped fine garlic cloves
  • 6 Anchovy fillets chopped,
  • Mashed
  • Pepper


Heat the oil and butter together in an earthenware pot over hot water or in a double boiler. In another pan cook the garlic in a bit of the oil until it is soft. Add the anchovy fillets, and cook until the fish dissolves into a paste, about 5 minutes. Add all to the pan of hot oil and butter. The hot dip is kept in the middle of the table. Celery, endive, cucumbers, green onions, Italian bread and cooked and cooled artichokes are dipped into it.