BAGNA CADA, creamy variation


Lenore’s favorite anchovie dish! Pronounced, ban-yah cal-da.

This one and it’s non-creamy counterpart is truly all over Italy from South to North, we were able to find one or the other on the menus in Italian restaurants.


  • 1/2 cup unsalted butter

  • 1/2 cup EVOO
  • 1/4 cup choped anchovies
  • 1 head garlic, cloves split, sprout removed, chopped
  • 1/2 cup whole milk


Melt butter in small sauce pan over low heat; add oilive oil and anchovies; stir until anchovies dissolve about 2 minutes. Combine milk and garlic in small sauce pan and brin to simmer; cook until garlic is tender. Place into blender and pulse to puree. Add anchovie mixture and pulse to blend. Serve warm.

Serve with carpaccio of beef or salmon;  or serve with squid stew and crusty bread! Or spread over thin slices of cooked pork. This is a very versitle sauce.


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