Bagna CaudaClick to Play

Bagna Cauda

Mary Ann Esposito


1 1/4 cups Filippo Berio extra virgin olive oil
2 tablespoons butter
5 - 6 cloves garlic, minced
6 - 8 anchovies in salt, rinsed and deboned and cut into pieces


Heat olive oil and butter over very low heat until butter dissolves, then add garlic and cook until very soft, about a half hour; then add anchovies and allow to melt into mixture. Place in bowl to serve with an assortment of raw vegetables for dipping.  Consider a mix of carrot, fennel, onion, sweet peppers, broccoli or cauliflower florets, celery, mushrooms, artichoke leaves, radish, etc.

This recipe is featured on show 2406 - Classic Piedmont Antipasti.

item recipe is featured in Episode 2406 of Season 24.

Want More Recipes? See My Latest Book:

Buy Ciao Italia Family Classics by Mary Ann EspositoCiao Italia Family Classics

Mary Ann returns to her family's humble beginnings to bring us a treasure trove of more than 200 time-honored recipes.

Buy it now from Amazon for just $24.00

Buy It From Amazon

A Testimonial From Mario Batali:

This collection epitomizes the tradition and love that goes into all of Mary Ann Esposito's cooking. Like her award-winning TV series, this book will live on for years with all of those who cook her delicious recipes. My kids love everything Mary Ann cooks!"


Leave a comment

There are no comments yet.

Leave a Comment