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The Corradetti's Bagna Caulda

The Corradetti's Bagna Caulda
Recipe Date:
June 17, 2016
Cook Time:
Imperial (US)
An anchovy and garlic sauce with a rich, salty flavor
  • 1 lb unsalted butter
  • 1 head of garlic, minced
  • 6 cans of anchovies
  • 2 Vino Noceto extra virgin olive oil

Put all ingredients in an electric skillet and let simmer for at least one hour to allow the anchovies and garlic to soften and infuse their flavors into the oil. The anchovies impart a rich, salty flavor (no "fishiness").


Once the sauce is hot, you can dip different items into it to cook and absorb the flavors. Some favorites are:

Filet Mignon, 1-inch cubes
Chicken Breast, 1-inch cubes
Jumbo shrimp, peeled
Artichoke hearts
Curly cabbage, leaves separated
Mushrooms, halved
Bell Peppers, all colors, 1-inch cubes
Swiss Cheese, 1-inch cubes
Cauliflower, separated
Italian Bread
Anything else your heart desires!

Make sure the chicken is fully cooked before consumption. Be sure to "babysit" the cheese cubes so they don't melt completely into the sauce.

Enjoy with a Vino Noceto Sangiovese!
--Courtesy of Michelle & Drew Corradetti, Big Nuts