Authentic home cooking from Italy, with US measurements. 
Peppers in Bagna Cauda, My Way
When I was a child, my grandmother would mellow the strong flavor of bagna cauda with a little cream. Since then, the classic bagna cauda for me has become creamy and perfect even for kids who sometimes prefer milder flavors.
Peppers in Bagna Cauda, My Way
When I was a child, my grandmother would mellow the strong flavor of bagna cauda with a little cream. Since then, the classic bagna cauda for me has become creamy and perfect even for kids who sometimes prefer milder flavors.
Open in Cookpad AppSteps
- 1
Peel the garlic cloves, crush them, and soak them in a little milk. Clean the anchovies, rinse them well, pat them dry, and cut them into small pieces. Heat the olive oil until hot enough to dissolve the anchovies as soon as you add them. Add the garlic and stir until it turns a nice amber color—be careful not to burn it!
- 2
Remove from heat and add the heavy cream, stirring well.
- 3
Wash and cut the bell peppers, then sauté them in a skillet with a little olive oil. Once cooked, cover with the bagna cauda cream and enjoy!
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