Bagna cauda from Gjelina: Cooking from Venice, California (page 54) by Travis Lett

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

  • VineTomato on May 21, 2017

    I had a hankering for a delicious anchovy hollandaise served by my favourite restaurant, so decided to create something similar at home. Of course, this is not a hollandaise! Was a little disappointed that the end result is just some fried garlic and anchovy, it does not really come together as a sauce, I was expecting a blend or some other trickery, but it was still delicious. I had throw the first batch of garlic away as it burned, 5 minutes in hot olive oil (they specify hot) for chopped garlic is way too long. I kept the heat lower and took the garlic off the heat after a couple of minutes. I served it with grilled tender stem brocolli. They also provide a ridiculous quantity for a home cook - I cut it down for just enough for one serving. It is heavy on the garlic so not something I would liberally spread on food during the course of the week.

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