Originally posted August 21, 2011

Bagna Càuda

Bagna Càuda by car2ngrl

The first time we had this appetizer was at the Stinking Rose restaurant. Luckily we were able to come up with this recipe to satisfy that garlic urge without dining out.

Great for parties. But I wouldn't serve it on a Sunday -- otherwise you risk going to work reeking of garlic. Then again, this is soooo good....it's worth it.


  • 1-1/2 cups peeled garlic cloves
  • 1-1/2 cups extra virgin olive oil
  • 2 tablespoons butter
  • 1 can (2 oz.) anchovies
serves 4-6


Preheat oven to 275º

Place all ingredients in a small cast iron pan or oven safe dish.

Cover and bake for 1-1/2 hours.

Serve with good crusty bread.

1-1/2 hours


  • commented over 6 years ago

    You didn't make a video of yourself doing the garlic-peeling thing?!

  • commented over 6 years ago

    BTW, check out http://www.vimeo.com/29605182 RE peeling that garlic in seconds. It totally works! I used a tupperware container instead of two bowls but it still got the job done.

Adapted from

The Stinking Rose


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