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Nutrition Facts
Serving Size 1 (80g) Recipe makes 8 servings
Calories 461
Calories from Fat 423		(91%)
Amount Per Serving		%DV
	Total Fat 47.1g	72%
	Saturated Fat 9.4g	47%
	Monounsaturated Fat 31.3g
	Polyunsaturated Fat 4.7g
	Trans Fat 0.0g
Cholesterol 21mg		7%
Sodium 307mg		12%
Potassium 143mg		4%
Total Carbohydrate 8.4g		2%
	Dietary Fiber 0.5g	2%
	Sugars 0.3g
Protein 3.8g		7%
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Bagna Cauda ( Olive Oil, Garlic, Butter and Anchovy Sauce)

Recipe #114729 | 1¾ hours | 5 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: GaylaJ
Mar 30, 2005

From The Stinking Rose restaurant in San Francisco. This is an Italian appetizer dish and the name translates as 'hot bath'. Serve with a good crusty sourdough, breadsticks or your favorite vegetables for dipping, such as bell peppers, zucchini, broccoli, or whole mushrooms. It's typically served as an appetizer, but is also fantastic drizzled over grilled fish or vegetables.

SERVES 8 (change servings and units)

Ingredients

1 1/2 cups peeled garlic cloves
1 1/2 cups extra virgin olive oil
2 ounces butter
1 (2 ounce) can anchovies

Directions

1
Place all ingredients in an oven casserole, cover and bake at 275F for 1 1/2 hours.
2
Serve with bread and/or vegetables.

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Featured Reviews for This Recipe

From: Chef #238270

On Nov 17, 2007

0 people found this review helpful

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From: kfsanctuary

On Apr 15, 2005

I tried this & both my husband & I agree - for the amount of garlic used, the flavor was relatively mild. Maybe with less olive oil next time? We love garlic & barely picked at this when it was served. Sorry...

1 person found this review helpful

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From: jennifer in new jersey

On Apr 7, 2005

this is now one of my favorite recipes from zaar. wow...as i put everything together in the baking dish i couldnt imagine that the simple few ingredients i was staring at would end up being so unbelievably tasty. i am not sure if it was my stove, but it was done at an hour. i still left it in for the time listed in directions but i think for my oven that was too long b/c the garlic and anchovies were a little too well done in my opinion. so when i make this again...and i will be making this each week...i will cook for less time than suggested. i used it as a bread dip but it is so good it could be used for pasta or a marinade. super recipe. super simple. super taste.

3 people found this review helpful

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From: Chef #320823

On May 26, 2006

This is a garlic lovers dream. After making it once this way I tweaked it: quartered my garlic cloves because they were very large, chopped the anchovies and only used enough olive oil to cover the other ingredients, I found the original amount to be way too much, with alot of the oil being wasted. Also, once it was finished cooking we mashed all the ingredients together and spread it on sour-dough, it was fabulous this way. As to the comments about it being mild in terms of garlic, I'm not sure if this person used fresh garlic because we found it to be extremely potent, really great, I can't wait to make this for company.

1 person found this review helpful

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