From Lidia Bastianich's kitchen · Felidia, New York
stove · pan sauce
NATIONAL AWARD WINNERWarm Garlic Anchovy Dip (Bagna Cauda)
From an award-winning kitchen
Ratio
OLIVE OIL 90
Ingredients
- GARLIC25 g
- OLIVE OIL90 ml
- ANCHOVY57 g
- BUTTER57 g
Method
- This one needs stove heat — jar fill-lines aren’t the whole story yet.
- Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
- Finish off heat; adjust seasoning.
Provenance
Italian-American chef of Felidia in New York; James Beard Outstanding Cookbook and Who's Who. Istria-rooted cooking taught widely on public television.
Originally published as Warm Garlic Anchovy Dip (Bagna Cauda).
More from this kitchen →FAQ
Can this go in a shake jar?+
This one is blend or stove fit. Use it from the recipe page; jar columns are shake-ready sauces only.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from Lidia’s Italy (published as “Warm Garlic Anchovy Dip (Bagna Cauda)”). Full citation lives in Provenance.