Bagna Calda (Italian Garlic-Anchovy-Sardine Appetizer) Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Dec. 25, 2014
Just served this for a Chistmas Day in-between. A success, even with the one who'd never eaten sardines before.
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Reviewed: Jul. 31, 2011
It's even better if you use FRESH anchovies and the extra virgin olive oil
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Reviewed: Apr. 4, 2008
Wow, yes olive oil makes it spectacular! Also, the sardines I had on hand were packed in hot sauce, not oil...added a nice kick to this.
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Reviewed: Feb. 20, 2008
If you use extra virgin olive oil in place of the vegetable oil, it will be spectacular...I promise. I love bagna calda with endive lettuce leaves (if you can find them) and red peppers, but when the calda gets cold and thick, it makes a fantastic spread for bread or tortillas.
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Cooking Level: Expert

Living In: Albuquerque, New Mexico, USA

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