Bagna Cauda

Name: Bagna Cauda
Yield: Serves 8 to 12
Cuisine: Italian
Ingredients: 1 cup, heavy cream; 3 ounces, anchovy fillets, drained (about 35 fillets); 1 tablespoon, extra-virgin olive oil; 5 large cloves, garlic, minced; Pinch, cayenne pepper; , Salt and pepper

1 comment

A cookbook recipe exclusively for All-Access members from Tasting Italy

SERVES8 to 12

A cookbook recipe exclusively for All-Access members from Tasting Italy

WHY THIS RECIPE WORKS

Served with crudités and bread for dipping, this fondue-like first course is a delicious start to any Mediterranean-inspired meal. We disliked bagna cauda recipes made with olive oil for their harsh, greasy taste, and recipes made with milk...

This is a members' feature.