Piedmontese bagna cauda
Bagna cauda is a classic dip from Piedmont. This simple dish contains heaps of garlic, anchovy and olive oil – three of our favourite things.
Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at www.deliciousmagazine.co.uk.
Cooking tools:
- Pan
- Blender
- Serving platter
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spoon
- Stove
- Mixing bowl
- Plate
Ingredients
- 250ml whole milk
- 50g garlic cloves (about 8-10 cloves), peeled
- 100g tin anchovy fillets in oil, drained
- 100ml extra-virgin olive oil
- Crudités, bread and/or cooked potatoes to serve
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More Like This
Bagna Cauda from The Cooking of the Mediterranean by Jane Grigson
app.ckbk.com
Bagna Cauda Recipe
giallozafferano.com
:max_bytes(150000):strip_icc()/4885528-8f88d27b2dad4206b10fc7097839c839.jpg)
Bagna Cauda Recipe
allrecipes.com
Bagna Cauda - Portalupi Wines | Healdsburg, California
portalupiwine.com
Good-Cooking - Bagna Cauda
goodcooking.com
Foryoueats: Bagna Càuda (Northern Italian Anchovy-Garlic Dip)
foryoueats.com
Heavenly Italian Bagna Cauda Recipe
55recipes.com
Bagna Cauda | Recipes For Food Lovers Including Cooking Tips At Foodlovers.co.nz
foodlovers.co.nz