Bagna Cauda

  • Level: Easy
  • Total: 22 min
  • Prep: 12 min
  • Cook: 10 min
  • Yield: 6 to 8 servings
Save Recipe

Ingredients

Olive oil

8 cloves garlic, minced

6 anchovies, optional

Large pinch chili flakes

Salt and pepper

1 tablespoon minced parsley leaves

Directions

  1. 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.
  2. 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.
  3. 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.
  4. Right before you heat the sauce in your fondue pot, add some minced parsley to cook in the sauce.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Bagna Cauda

Bagna Cauda

Bagna Cauda

Radicchio Bagna Cauda

Tilapia with Citrus Bagna Cauda

Spring Vegetable Bagna Cauda

Bagna Cauda Vegetable Toss

Grilled Artichokes with Bagna Cauda