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Bagna Cauda

This past Christmas Chris and I gave my sister and her hubs a wine tasting class at Eataly. We strategically gave them 4 tickets, insisting they take whomever they wanted…luckily they chose us! This class ended up being quite a momentous occasion for me for two reasons.

First, I had thought I was allergic to wine (after a few bad experiences in college) but decided it was about time to give it another try and I loved it! Perhaps I was never allergic or maybe it was just wine from a box that didn’t sit so well.

Second, I thought I did not like anchovies but after devouring the salad paired with the first wine (actually a champagne-style wine called Contessa Rosa Alta Langa… which i highly recommend) I looked at the recipe in our handouts and sure enough the dressing had anchovy! I will admit I still find them kind of gross when whole but the beauty of Bagna Cauda is that the anchovy cooks down to nothing, leaving its intense depth of flavor (aka umami).

Bagna Cauda


1-1 1/2 cups


4 tbl unsalted butter

1 cup olive oil

6 cloves garlic, minced

6 anchovy fillets, minced

1 cup parmesan, grated

2 tsp black pepper


Heat the butter and olive oil in a large sauté pan and add the minced garlic and anchovies.

Cook until garlic becomes golden brown - garlic goes from perfectly golden to burned quite quickly so keep an eye on it.

Immediately remove from the heat and stir in parmesan and pepper - It should not need salt because of the anchovies and parmesan so only add some if you have tasted it first.

Serve warm drizzled over grilled vegetables or as a dip - which I like to serve over greek yogurt (like the picture) for better dip-ability.



If you are not into anchovies you can absolutely still make this - it might need a touch of sea salt added at the end to balance the flavors out.

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