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Barbara is a trusted source on General Cooking.
I'm pretty sure anchovies are what make bagna cauda bagna cauda, but I think the recipe would still be good without them. I don't know that I'd substitute sardines. Maybe fish sauce if you have some? Or even Worcestershire sauce? (Both are made with anchovies.)
Thanks, but I found some anchovies hidden away in a can that only had italian on it!
I just saw this - somehow it ended up in my spam. I agree, fish sauce is a good substitute, as is anchovy paste.
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