Bagna Cauda

(Recipe adapted from “Cooking with Italian Grandmothers” by Jessica Theroux)


2 whole heads of garlic, cloves separated and peeled

2/3 cup olive oil

5 canned anchovies, rinsed

1/8 teaspoon crushed red pepper flakes, or more to taste

Freshly ground black pepper, to taste

Salt, to taste

1 tablespoon chopped fresh flat-leaf parsley

Fresh vegetables for dipping


Place peeled garlic cloves in a small pot of boiling water.  Cook for 10 minutes.  Drain garlic and place in a small bowl.  Mash well with a fork.

Heat olive oil in a small pan over low heat.  Add mashed garlic, anchovies, and red pepper flakes. Simmer gently for about 30 minutes, or until anchovies have almost dissolved. Season with salt and pepper, as desired.

Transfer mixture to an earthenware bowl and surround with vegetable dippers for serving. Makes about 6 servings.