Bagna cauda from The Frugal Gourmet by Jeff Smith

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

  • Thredbende on August 01, 2011

    This a a delicious version of bagna cauda. I melt the anchovies in the olive oil with the raw garlic in a 2 cup measuring cup in the microwave. Then dump in the butter onto the oil and melt. Have the pepper ground and egg blended in a wee cup. Have the cheese grated. When the pasta is done, drain it into a colander sitting in a serving bowl sitting in the sink. This heats the bowl. Quickly drain and dry the bowl, dump in the pasta, the hot oil, pepper, egg and cheese. Toss this with a spatula and a pasta claw. It is really good, greasy, garlicy, NOT FISHY, and real comfort food.

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