Bagna Cauda

Total Time:
22 min
12 min
10 min

6 to 8 servings


In a hot pan, pour a good amount of olive oil in. When the oil starts to warm up, add garlic and turn the flame down.

Add the anchovies, if using (don't worry about mincing them as they will dissolve in the mixture). The anchovies should cook in the garlic oil until the garlic becomes brown and the anchovies dissolve.

When the garlic gets light brown, about 5 minutes, add chili flakes until they toast up and then turn flame off. Add more olive oil and salt and pepper for flavor.

Right before you heat the sauce in your fondue pot, add some minced parsley to cook in the sauce.

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    I have the recipe of Craig Claiborne. His recipe is the bible of bagna couda which is close to Dagobill911but it also has olive oil. I would like to know how long this lasts in the fridge?
    This is a simple recipe with four ingredients - butter, garlic, anchovies and pepper flakes or parsley...Dip in roasted and fresh veggies and Italian bread...the olive oil separates. The butter and cream combine to create a sublime fondue...
    I was taught differently...cover the bottom of a frying pan with olive oil and add the garlic (I use about 1 pound of cloves) and begin to brown...I add 1 pound of butter to help from burning. Once it gets a nice browning to the cloves, I add 12 oz of anchovy filets (including oil) and dissolve them - adding another 2 pounds of butter. Once everything is melted together I add 1/2 pint of cream and turn off the heat. Once it is cooled down enough, I put it in a blender - this keeps everything from separating. Then, into a crock pot on warm. I add sliced mushrooms and let them absorb the flavors. We then dip fresh veggies and blot on Italian bread...been doing this way from my grandparents to parents to me. Mangia!!
    Are you pazzesco? You would NEVER use butter, this recipe is almost identical to my Nonna's! Only the finest Olive Oil is to be used. Good Heavens! She would have a fit if someone used butter! My kids love this stuff, it's a wonderful appetizer, kudos to the chef! I'm making it for Xmas Eve, and Nonna's Cioppino, family tradition in Southern California! 
    This seems to be the only correct recipe for Banga Calda on line. Hooray !  
    It could explain Banga Calda is an Italian version of Fondu.  
    You simmer the ready oil in a heated pot of some type and cook vegetables and meat, or fowl cubes or slices just as you would a Fondu Chinoise (which substitutes water/wine, water, with or stock w/oil to cook the items.  
    Chinoise is usually consumed at the end of the meal much like a soup broth...hence, less oil and more stock or wine mix. 
    Butter? Never. In an Itelian kitchen. Who in Italy even uses butter for anything? Try to find it in Italy. They think you're crazy for asking ! 
    An Italian of 62 years in age....
    Gosh why are you putting chili flakes and using olive oil instead of butter? are trying to mess up a basic Italian New Year's treat. All you need is butter, tuna, as much garlic as you can stand with cabbage, Italian bread or celery to dip in it.
     Cut up bite size steak and cabbage cook in bagna cauda and eat with sour dough french bread . I eat this every new years day.
    My grandfather is rolling over in his grave. It's not bagna cauda without the anchovies.
    This is very close to what I grew up with. If you like Bagna Cauda then also try Emeril's from his Real and Rustic Italian show. That is just like what my Italian Aunts always made. Yummy!
     Thanks for a great show & great ideas.
    OK, confession: have not tried this recipie. Why? Says anchovies are, gasp, optional. No way this side of Piedmont. If you use this recipie, please try it with anchovies - good anchovies - the salt packed tin like Agostino Recca. Use the small oil packed tins and disappointment is guaranteed. It only took me 25 years to learn this. Sure, any item you can't hack can *almost always* be deleted from a recipe but can't recommend its recommendation here.
    This is such an easy and quick recipe, especially if you use already prepared vegetables. However I suggest using half butter and half olive oil, for richer flavor.
    Good basic recipe for bagna cauda. Served over grilled fish. Bagna cauda is an Italian dish, not South Dakotan, sorry Nancy.
    This was really great with poached shrimp, and also I dipped blanched veggies. Really nice party food. p.s. Bagna cauda is Italian for "hot bath" and the recipe originated in the Piedmont region of Italy. This recipe is authentic. Nancy you must be thinking of something else!
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