Bagna cauda with proscuitto-wrapped melon
serves
4
Bagna cauda with proscuitto-wrapped melon
This anchovy-and-garlic-based dip is loved by Italians as an antipasto course. Bagna cauda is traditionally served hot with raw vegetable crudités.
Ingredients (8)
- 12 garlic cloves, chopped
- 200ml extra virgin olive oil
- 100g anchovy fillets in oil, plus their oil
- 1/4 cup (60ml) pure (thin) cream
- 50g unsalted butter, chopped
- 1 bunch basil, leaves picked
- 1 rockmelon, peeled, seeds removed, cut into thin wedges
- 200g thinly sliced prosciutto
Don't forget you can add these ingredients to your Woolworths shopping list.
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1.Place garlic, olive oil and anchovies and oil in a saucepan over medium heat and bring to a simmer. Reduce heat to low and cook, stirring occasionally, for 45 minutes or until garlic is very tender but not browned. Transfer to a small food processor, add cream and butter, and whiz until smooth.
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2.Meanwhile, place basil leaves on rockmelon wedges, wrap with prosciutto and place on a serving platter. Transfer bagna cauda to a serving bowl to serve.
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