Bagna cauda

Serve this robustly flavoured warm dip of anchovies, garlic and oil with raw vegetables
By Tamasin Day-Lewis
Bagna cauda
  • Rating:
  • Serves: 6-8
  • Cook Time: 10 minutes
  • Prep Time: 25 minutes
  • Effort: easy

Ingredients

Main

  • 4 cloves garlic
  • 60 g butter
  • 225 ml extra virgin olive oil
  • 10 oil-cured fillets of anchovy fillets

Method

1. Peel the garlic cloves and finely chop or crush them with the back of a heavy knife.

2. Heat the butter in heavy-based saucepan until bubbly. Add the olive oil, then the garlic. Simmer gently over very low heat for about 5 minutes until the garlic is soft. Take care that it does not burn.

3. Stir in the whole anchovies and gently simmer for 3-4 minutes more.

4. Pour the mixture into a shallow flameproof bowl and place over a table burner. Serve like a fondue, with vegetable crudités.

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