Green Garlic Bagna Cauda

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This bagna cauda (hot bath) is adapted from the traditional northern Italian dish that calls for regular hard garlic cloves. Because the green garlic is milder, you can use more of it!
Recipe By: Terra Brockman
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    • 1/2 cup unsalted butter
    • 1/2 cup extra virgin Olive Oil
    • 1/4 cup chopped anchovy fillets
    • 3/4 cup finely chopped green garlic


Melt the butter in a small, heavy saucepan over low heat. Add olive oil and anchovies. Stir until anchovies dissolve about 2 minutes. Add garlic and cook another 2 minutes. Pour mixture into a small bowl and dip assorted raw vegetables into it. Try carrots, broccoli, green beans, fennel slices, snow peas or sugar snap peas.
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