Your folders
Your folders
Export 4 ingredients for grocery delivery
Step 1
Gently smash and peel 1 head of garlic. Place the cloves and 1 cup whole milk or water in a small saucepan and bring to a simmer over medium heat, stirring frequently to prevent the milk from scorching on the bottom. Reduce the heat to low and simmer very gently, stirring frequently, until the garlic is softened and easily smashed with the back of a spoon, 10 to 12 minutes.
Step 2
Drain the garlic through a fine-mesh strainer set over a liquid measuring cup if using milk (if using water, just strain out the water). Rinse the pot well with hot tap water to remove any milk residue and wipe it dry.
Step 3
Return the garlic to the saucepan and add 25 anchovies and 3/4 cup extra-virgin olive oil. Cook over low heat, stirring occasionally, until the mixture is very fragrant, the anchovies are almost completely melted, and the garlic is so soft it’s falling apart, 10 to 15 minutes. Do not let the garlic brown.
Step 4
Remove the saucepan from the heat and stir in 2 tablespoons of the reserved milk, if using. Purée directly in the saucepan with an immersion blender until smooth. (Alternatively, transfer to a stand blender and purée until smooth.) Serve hot with raw and cooked vegetables.The bagna cauda will begin to separate a bit as it sits, so just give it a good stir occasionally with a spoon or whatever vegetable you’re dipping into it.
Your folders

 188 views
188 viewsallrecipes.com
4.6
(34)
30 minutes
Your folders

 263 views
263 viewsepicurious.com
4.0
(31)
Your folders

 178 views
178 viewswilliams-sonoma.com
4.5
(6)
5 minutes
Your folders

 234 views
234 viewswilliams-sonoma.com
4.5
(6)
5 minutes
Your folders

 169 views
169 viewsricardocuisine.com
5.0
(2)
20 minutes
Your folders
 2 views
2 viewsfood52.com
Your folders
 203 views
203 viewsjustapinch.com
5.0
(1)
30 minutes
Your folders

 182 views
182 viewsepicurious.com
Your folders

 152 views
152 viewsdeliciousmagazine.co.uk
5.0
(3)
Your folders

 263 views
263 viewsfoodandwine.com
5.0
(5.3k)
Your folders

 253 views
253 viewscooking.nytimes.com
5.0
(190)
Your folders
 191 views
191 viewswsj.com
30 minutes
Your folders

 122 views
122 viewsricette.giallozafferano.it
3.9
(114)
40 minutes
Your folders

 249 views
249 viewskikkoman.fr
Your folders

 193 views
193 viewsen.wikipedia.org
Your folders

 185 views
185 viewsepicurious.com
3.5
(12)