in Italy

Piedmontese garlic sauce

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Ingredients for 4 servings:

  • ½ liter olive oil
  • 30 cloves garlic
  • 12 anchovy fillets (soaked)

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 15 minutes

Bagna cauda

Gently heat 1/2 liter of the finest olive oil. Sauté 30 peeled, crushed garlic cloves in it, and melt 12 soaked anchovy fillets in the oil. Serve this sauce hot in small earthenware pots on a chafing dish. It’s ideal for dipping cooked and raw vegetables.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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