Bagna Cauda


  • 2 oz / 60 g butter
  • 4–5 garlic cloves (or to taste), peeled and thinly sliced
  • 2 oz / 60 g can anchovy fillets, drained
  • 6 fl oz / 170 ml extra virgin olive oil


Melt the butter in a small heavy saucepan, and cook the garlic until soft but not at all browned. Add the anchovy fillets, each cut into two or three pieces. Stir and crush with a wooden spoon, then gradually stir in the olive oil, heating gently. When the mixture is thoroughly blended, set the pan over a small spirit or candle burner, and take it to the table to serve hot with the vegetables.