Warm Garlic Anchovy Dip - (Bagna Cauda)– Piemonte – a delicious recipe with garlic, milliliters, anchovies, olive oil, red wine vinegar, Vegetables. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Place the garlic and milk into a saucepan and cook over low heat for 25 minutes. It should not come to a boil. Drain the milk.
2
Place the anchovies, garlic, vinegar and the olive oil into a food processor or blender and blend for 5 minutes until emulsified. (If you do not have a food processor or blender than smash up the garlic with a fork and finely chop the anchovies. It will be less creamy in texture but that is fine.)
3
Add to a terracotta pot, double boiler or clay pot and cook over very low heat, stirring for half an hour. It should be warm so as to melt the anchovies but not frying them.
826
kcal
Calories
89
g
Fat
8
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 80 grams garlic cloves, 150 milliliters whole milk, 100 grams anchovies (preferably salted, remove fillets), 350 milliliters extra-virgin olive oil, and more.
Yes, Warm Garlic Anchovy Dip - (Bagna Cauda)– Piemonte falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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