Bagna Cauda ( Olive Oil, Garlic, Butter and Anchovy Sauce)

READY IN: 1hr 35mins
Recipe by GaylaJ

From The Stinking Rose restaurant in San Francisco. This is an Italian appetizer dish and the name translates as 'hot bath'. Serve with a good crusty sourdough, breadsticks or your favorite vegetables for dipping, such as bell peppers, zucchini, broccoli, or whole mushrooms. It's typically served as an appetizer, but is also fantastic drizzled over grilled fish or vegetables.

Top Review by Nikki S.

This is a garlic lovers dream. After making it once this way I tweaked it: quartered my garlic cloves because they were very large, chopped the anchovies and only used enough olive oil to cover the other ingredients, I found the original amount to be way too much, with alot of the oil being wasted. Also, once it was finished cooking we mashed all the ingredients together and spread it on sour-dough, it was fabulous this way. As to the comments about it being mild in terms of garlic, I'm not sure if this person used fresh garlic because we found it to be extremely potent, really great, I can't wait to make this for company.

Ingredients Nutrition

Directions

  1. Place all ingredients in an oven casserole, cover and bake at 275F for 1 1/2 hours.
  2. Serve with bread and/or vegetables.

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