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    You are in: Home / Recipes / Classic Bagna Cauda Recipe
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    Classic Bagna Cauda

    Total Time:

    Prep Time:

    Cook Time:

    10 mins

    5 mins

    5 mins

    papergoddess's Note:

    Serve this classic Italian dip in a fondue pot with assorted veges or bread cubes.

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    Units: US | Metric


    1. 1
      Place all ingredients in a heavy fondue pot, or saucepan, and simmer on LOW for 5 minutes.
    2. 2
      Serve with a platter of bite-size young vegetables (thinly sliced if the vegetables are fibrous), such as carrots, artichoke hearts, celery, cherry tomatoes, green pepper, zucchini, Belgian endive, and cabbage leaves.
    3. 3
      Or serve with bread cubes for dipping.
    4. 4
      Let the guests dip their choices into the warm sauce with fondue forks.

    Ratings & Reviews:

    • on July 03, 2010


      Why isn't everyone eating this all of the time? I love bagna cauda and this recipe is closest to the one I've been making for years! I do add quite a bit more garlic and mince it - maybe a whole head since it's cooked. I like the 50/50 butter-olive oil combination. Make sure you use unsalted butter since the anchovies provide PLENTY of salt. Get people to try this and they won't stop - great at parties. Thanks for posting, papergoddess - I love bagna cauda and yours is no exception!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 15, 2007

      Very similar to the one I just tried and found very good. The differences were very basic 12 fillets, 6 garlic cloves, some salt and a finely minced white truffle.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Classic Bagna Cauda

    Serving Size: 1 (32 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 307.8
    Calories from Fat 304
    Total Fat 33.8 g
    Saturated Fat 12.3 g
    Cholesterol 45.2 mg
    Sodium 305.1 mg
    Total Carbohydrate 0.4 g
    Dietary Fiber 0.0 g
    Sugars 0.0 g
    Protein 1.7 g

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