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Bacon Bagna Càuda

While anchovies are ubiquitous in Japanese cuisine, the western canned variety tends to be fishy and very salty, putting them in the unappetizing category for many people. As a kid, I’d dread going over to one particular friend’s house because their family was quite fond of the “everything” pizza topped with those grayish brown slivers
Course Appetizer
Cuisine Italian
Level Intermediate
Main Ingredient Fish, Pork
Diet Dairy-Free, Gluten-Free, Low Sugar, Low-Carb


  • 1 bunch asparagus white
  • handful green beans
  • 3 strips bacon minced
  • 6 cloves garlic minced
  • 2 oz anchovies drained . cans
  • 1/2 cups olive oil
  • 2 tablespoons cultured unsalted butter (optional)
  • 2 tablespoons flat leaf parsley minced


  1. Break the tough bottoms off the asparagus then peel the bottom 2/3s of the stalk. Cut the tips off the green beans. Then boil or steam them.
  2. Put the minced bacon in a small sauce pan over medium low heat and fry until some of the fat renders out, but not long enough for it to turn brown. Turn down the heat to low and add the garlic, anchovies and olive oil. Cook until the anchovies have dissolved into the oil and the garlic starts to brown (about 10 minutes).
  3. If you want to make it more creamy, whisk in about 2 Tbs of butter at the end. Add the parsley then drizzle over the asparagus and green beans or put it in a small fondue pot for dipping.