You are here


Recipe type 
Pasta, rice and soups


1 head per person
½ liter
olive oil
a knob
½ liter
to taste

Reduce the garlic into wedges and peel it. Put it in a saucepan, cover it with milk and boil it slowly until the fork penetrates the garlic well.

Throw out the milk and place the garlic on a cutting board and reduce it finely into small pieces. We open a parenthesis: some add the cooking milk or even cream to the final sauce, to dilute the strong taste of the garlic.

The original recipe of the bagna cauda does not cook the garlic in milk, but if you are not accustomed to such strong flavors, now you know how to sweeten its charge!

Put the minced garlic in a saucepan, with a drop of extra virgin olive oil or walnut oil if you can find it, the desalted and washed anchovies and slowly cook it, without boiling the oil, constantly stirring until it is reduced to a homogeneous compound.

After about 10 minutes remove it from the heat and add a knob of butter. Serve it at the table in special warmers and dip the vegetables in.