Bagna Càuda

Bagna Càuda

Literally translated as “Hot Bath” Bagna càuda is a hot dish made from garlic and anchovies, originating in Piedmont, Italy during the 16th century. This is probably the best dipping dish you will ever taste and will be on every party platter you serve.


3/4 cup olive oil

250g unsalted butter, room temperature

12 anchovy fillets

6 large garlic cloves, chopped

Plenty mozzarella balls (seriously, not like two or three, all you can buy)

1 ciabatta bread


Blend oil, butter, anchovies and garlic in processor until smooth. Transfer oil mixture to heavy medium saucepan. Cook over low heat 15 minutes, stirring, occasionally. (Sauce will and should separate.) Season with pepper.

Place the saucepan on a wooden chopping board and decorate with assorted fresh vegetables, fresh mozzarella cheese and cut ciabatta and enjoy hot. (alternatively you can transfer this into a fondue pot)