Bagna cauda from Jamie Magazine, Apr/May 2014 (#48): The Italian Special (page 16)

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Bloominanglophile on January 29, 2021

    I think that bagna cauda, as well as fondue, is great winter fare. If you are on the fence about anchovies, do try bagna cauda anyway. The sauce is not fishy--it is luscious (could practically drink it)! And it is a great way to get in a lot of veg!

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