Bagna cauda with seasonal vegetables

Name: Bagna cauda with seasonal vegetables
Prep time: 10 min
Cook time: 90 min
Total time: 100 min
Yield: 6
Ingredients: 15 garlic cloves, quartered; 150ml milk; 3/4 cup (185ml) extra virgin olive oil; 1 long red chilli, halved, seeds removed, finely chopped; 1/3 cup (80ml) chardonnay vinegar* (or white vinegar); 1 tsp caster sugar; 10 anchovy fillets in oil, drained; Seasonal vegetables, to serve (we used a mixture of baby radishes, celery stalks, witlof, red witlof and heirloom baby carrots)

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10m

1h 30m

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by Matt Wilkinson

Chef and author

Oct 09, 2015

Matt Wilkinson, co-owner of Pope Joan and one of the Victorian Produce Awards state judges, shares a favourite dip, which he makes using Angelica Organic Farm's intensely flavoured gourmet garlic.

15 garlic cloves, quartered
150ml milk
3/4 cup (185ml) extra virgin olive oil
1 long red chilli, halved, seeds removed, finely chopped
1/3 cup (80ml) chardonnay vinegar* (or white vinegar)
1 tsp caster sugar
10 anchovy fillets in oil, drained
Seasonal vegetables, to serve (we used a mixture of baby radishes, celery stalks, witlof, red witlof and heirloom baby carrots)

Method

1.

Place garlic and milk in a pan and bring to just below boiling point. Reduce heat to low and cook for 10-15 minutes or until garlic is soft. Strain, discarding the milk, then gently wash the garlic and pat dry.
2.

Place oil and garlic in a clean pan over low heat. Cook, stirring, for 40-50 minutes until garlic starts to lightly brown. Add chilli, vinegar and sugar, then cook for 10-15 minutes until chilli softens. Stir in anchovies and cook for 4-5 minutes until dissolved.
3.

Remove from heat and roughly mash with a fork. Season to taste and add more vinegar, if necessary. Serve bagna cauda warm with vegetables for dipping.