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 entrée spread on bread or as a dip with vegetables.
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.
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. - 20 Feb 2008 (Review from Allrecipes USA and Canada)
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. - 04 Apr 2008 (Review from Allrecipes USA and Canada)
It's even better if you use FRESH anchovies and the extra virgin olive oil - 31 Jul 2011 (Review from Allrecipes USA and Canada)