Bagna Cauda - Piedmont, Italy



Home Food & Wine Art & Entertainment Travel & Adventure About Your Host



Techniques and Information

The Pantry

Recipes by Course

Recipes by Major Ingredient

International Recipes


Pasta & Dumplings

Pizza, Wraps Sandwiches


Holidays & Entertaining

Food in History

Food in Literature

Low Fat
High Fiber

Vegan & Vegetarian

Cooking by the Seasons

Herbs and Spices


This delectable dip from from the Piedmont region of Italian will warm the cockles of any dedicated garlic lover’s heart.  It’s served warm with a selection of fresh raw vegetables and crusty bread for dipping.


Makes about 1 cup


¾ cup olive oil

8 to 10 cloves of garlic, very finely chopped

8 to 10 anchovy fillets, chopped

½ stick butter


Assorted cut, raw vegetables and crusty Italian or French style bread for dipping.


Put the oil, garlic and anchovies into a small pot over medium heat and cook, stirring constantly with a wooden spoon.  As you stir try to mash the anchovies with the back of the spoon.  When all the anchovies have been mashed add the butter and continue to cook until the butter is melted.  Stir well and serve warm in a fondue dish over a candle or canned heat.  Dip the veggies and bread as you would fondue.

















  Copyright © 2008 - Geraldine Duncan




advanced web statistics