By papergoddess on November 05, 2002
"Serve this classic Italian dip in a fondue pot with assorted veges or bread cubes."
Serving Size: 1 (32 g)
Servings Per Recipe: 6
"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!"
"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."