Bagna caoda

November 22, 2011


  • 5 garlic heads
  • 4 dl olive oil
  • 250 g salted anchovies
  • 5 dl milk


Peel the garlic and take its green inner part away. Put it in a small pot with the milk and let it cook for around half an hour, on a medium fire. Then take the milk away, put the garlic in a dianèt (an earthenware pot) and crush it; add the previously washed and peeled anchovies, and the olive oil.

Let all cook on a slow fire for twenty-thirty minutes, until the anchovies are melted. Serve very hot in the following way: put the dianèt in the center of the table and have all the guests dipping into it different kinds of vegetables, both raw and cooked, for example: raw peppers, cardoons, “topinambur”, Savoy cabbage, celery; cooked onions peppers, beets, cauliflower, potatoes.