22 min
12 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.


Bagna Cauda

Recipe courtesy of Martha Stewart

Bagna Cauda

Recipe courtesy of Dave Allen

Bagna Cauda

Recipe courtesy of Bobby Flay

Radicchio Bagna Cauda

Recipe courtesy of Elizabeth Falkner

Grilled Treviso with Citrus Bagna Cauda

Recipe courtesy of Giada De Laurentiis

Bagna Cauda Vegetable Toss

Recipe courtesy of Rachael Ray

Spring Vegetable Bagna Cauda

Recipe courtesy of Alice Waters

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking