Bagna Calda (Italian Garlic-Anchovy-Sardine Appetizer) Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Jan. 24, 2015
#1 First and Foremost as Nick Stellino would say I agree with everyone else that posted , I would NEVER use anything else but olive oil and the butter is optional. I have had this since I was a child. I was first introduced to this stinky stuff 56 years ago. The neighbor kid I played with his family would make this. A platter of fresh vegetables like red and green tomatoes, green peppers, cabbage, radishes of all types, etc. Whatever tastes good to you with bagna. When I've been to Italian restaurants that have it they may refer to it on the menu at a hot oil dip. It usually is made with olive oil, garlic and anchovies. I like the addition of sardines to the menu as it gives a better flavor and base when the bread is dipped. WARNING cook it long and slow, do NOT burn the garlic. Thinly sliced baguette dipped with the vegetable of your choice on top ahhhhh!
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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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