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Bagna Cauda Recipe

Bagna Cauda

Emeril Lagasse

Recipe courtesy Emeril Lagasse, 2004

Show: Emeril LiveEpisode: Real and Rustic Italian

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (4)

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Average Rating:

Total Reviews: 4

Showing 1-4 of 4

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  • on January 07, 2011

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    Phenomenal party dish - this is even better than fondue! I serve mine with meats as well, like pepperoni, salami, roast beef, or turkey.

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  • on December 18, 2009

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    This is the third year that I will make this for Christmas eve. My son-in-law said, "are you making bagna cauda again this year ?" When I replied yes ONE BIG SMILE came over his face. Looks like it's a tradition.

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  • on April 03, 2006

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    This was really good. I wouldn't say that the anchovies dissolved into the butter, so I would probably add them to the olive oil with the garlic in the future. I skimmed off the milk solids. The recipe says cubes of bread, but slices are traditional, to catch any juices that drip from the dipped vegetables, and this helped keep things less messy.

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  • on February 18, 2006

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    This recipe could have been taken from my family recipe box. Even my husband was a good sport and ate it! This takes me back to my childhood! Thanks, Teena

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