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Anchovies: Small fish, big impact
www.independent.co.uk
[Independent] - Bagna cauda is the "hot bath" invented by the Piedmontese as a piquant dip for crunchy crudités – sticks of carrot, cucumber, celery and peppers.
Bagna cauda recipe
www.telegraph.co.uk
Crunchy vegetables are dipped into a 'hot bath' or bagna cauda of anchovy and garlic sauce in this Piedmontese winter starter
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