Bagna Cauda
This traditional Italian dip is a celebration of bold flavours. A rich, warm sauce is made by slowly cooking garlic and anchovies in olive oil, then finished with butter and milk. It is served warm alongside a colourful assortment of fresh, crunchy vegetables for dipping, making it a perfect shared starter or appetiser. The sauce is so good you will want to mop up every last drop with bread.
Ingredients
- 7 garlic cloves, mashed to a paste
- 7 garlic cloves, sliced thin
- 1 1/3 cups olive oil
- 1 (5 ounce) can anchovy fillets, drained and chopped
- 1/3 cup butter, cut into pieces
- 2 tablespoons milk
- sliced bell pepper
- carrot, sticks
- zucchini, sticks
- cherry tomatoes
- cauliflower
- broccoli floret
- celery, sticks
- 1 small button mushroom
- green beans
- snow peas
Method
- Place the garlic paste and sliced garlic into a small saucepan with the olive oil and chopped anchovies. Cook over low heat for 15 minutes, stirring now and then, ensuring the garlic does not take on any colour.
- Add the pieces of butter and the milk to the pan, stirring until combined. Pour the finished sauce into a fondue pot to keep it warm.
- Arrange all the prepared vegetables on a serving platter. Present the warm sauce alongside for dipping.
Nutrition (per serving)
Sodium1415800 mg
Recipe details
CategoryCauliflower
Authorevelynathens
