This is an old Italian recipe passed down by many generations of my family. It's mainly used in small servings, and is great as an appetizer spread on bread or as a dip with vegetables.

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Ingredients

32
Original recipe yields 32 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place the canola oil in a skillet and heat over medium heat. Stir in the garlic, and cook until golden brown, about 5 minutes. Add the butter, anchovies, and sardines. Cook and stir until well blended, 10 to 15 minutes. Serve warm.

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Editor's Note

The nutritional analysis of this recipe reflects an estimated 10% of the oil for frying as well as the full amount for the anchovies and sardines. Therefore, the values represented may not be accurate.

Nutrition Facts

98.6 calories; 4.5 g protein; 1.1 g carbohydrates; 35.1 mg cholesterol; 301.4 mg sodium. Full Nutrition

Reviews (7)

Read More Reviews

Most helpful positive review

Rating: 4 stars
04/01/2008
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. Read More
(56)
11 Ratings
  • 5 star values: 8
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
03/31/2008
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. Read More
(56)
Rating: 4 stars
04/04/2008
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. Read More
(22)
Rating: 5 stars
07/31/2011
It's even better if you use FRESH anchovies and the extra virgin olive oil Read More
(8)
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Rating: 4 stars
07/25/2016
Use your best olive oil instead of vegetable oil. My father-in-law made this every Christmas Eve for 20 years in his electric skillet. Sometimes he'd add heavy creme to smooth it out. Serve with nice Italian bread romaine lettuce and whole celery sticks. Dip your lettuce or celery and catch the drippings with your bread. So so good! Makes the house smell like garlic for days! Read More
(1)
Rating: 5 stars
10/24/2018
It turned out perfectly and it was delicious! Instead of butter I used Country Crock Churn Style. Read More
Rating: 5 stars
12/25/2014
Just served this for a Chistmas Day in-between. A success even with the one who'd never eaten sardines before. Read More
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Rating: 5 stars
01/15/2018
This is a family recipe from my grandfather who grew up in Asti. We use extra virgin olive oil and a stick of butter. No sardines but anchovies packed in sea salt and well rinsed. Very hard to find but well worth it. Try dipping thin strips of a very tender beef steak. Out of this world! Read More