Bagna Càuda


  • 10 cloves garlic
  • 4–5 dL (about 2 c) milk
  • 200 g (7 oz) salted anchovy fillets
  • 100 g ( oz) butter
  • 2 dL ( c) extra-virgin olive oil
  • 2–3 Tbsp bread crumbs, preferably panko
  • freshly ground white pepper


  1. Peel the garlic. Blanch the cloves for 1 minute in a little milk and water. Rinse under running water. Repeat this process two more times.
  2. Bring dL ( cup) milk (with no water) to a boil in a saucepan, and blanch the garlic one last time. Set aside the milk.
  3. Soak the anchovy fillets for 10 minutes in cold water.
  4. Mix together in a blender the garlic, anchovies, and butter while adding the olive oil in a steady stream.
  5. Mix in the bread crumbs and season with the freshly ground white pepper.
  6. Add sufficient warm milk from blanching the garlic to obtain the desired consistency.
  7. Serve as a dip for raw vegetables or use as a sauce for fish or poultry.