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Bagna Calda (Italian Garlic-Anchovy-Sardine Appetizer)

Rated as 4.67 out of 5 Stars

"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

35 m servings 99 cals
Original recipe yields 32 servings

Directions

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  1. 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.

Footnotes

  • 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


Per Serving: 99 calories; 8.6 g fat; 1.1 g carbohydrates; 4.5 g protein; 35 mg cholesterol; 301 mg sodium. Full nutrition

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Reviews

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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 wh...

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.

It's even better if you use FRESH anchovies and the extra virgin olive oil

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...

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 ...

Just served this for a Chistmas Day in-between. A success, even with the one who'd never eaten sardines before.