Bagna Cauda recipe and history - all you need to know!
Recipe type: Appetizer
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 6 (10 oz) heads of garlic
  • 11 oz (300 g) whole anchovies in salt (alternatively 6 oz anchovies fillets in oil)
  • 1/2 cup red wine
  • 2 cups extra-virgin olive oil
  • 1 tbsp butter
  1. ANCHOVIESThe anchovies fillets preserved in oil are an easy and tasty alternative. But, if you really want to taste the authentic Bagna Cauda, you want to use anchovies in salt. Commonly, the anchovies in salt are preserved whole, so to clean them follows this steps:First, rinse the whole anchovies under running water cleaning any trace of salt. Then, debone the anchovies and discard the fins.Finally, soak the anchovies fillets into red wine for 1 hour.
  2. GARLICNow let's prepare the garlic. Peel every single clove of garlic, then cut them into halves and discard the germ. Finally, pour the garlic in a little saucepan (you want no space between the garlic and the edges of the pot) along with a cup of olive oil.
  3. PREPARING BAGNA CAUDAAt this point, place the pot over a medium/low flame. You want the garlic very gently simmering: it has to become tender but still white. Once the garlic is ready, crush it with a spoon, then raise the anchovies from the wine and add them into the pot. Keep crushing the anchovies and garlic, then add the other cup of oil and cook 10 minutes more stirring frequently. Once ready, melt the butter into Bagna Cauda stirring until consistent, and serve hot along with your preferred vegetables.
Recipe by philosokitchen at