Easy Side

Bagna cauda is the new sauce you need this summer

Name: What is bagna cauda?
Yield: 6
Ingredients: 90g good-quality anchovy fillets, including oil; 3 garlic cloves, crushed; 1/4 cup (60ml) extra virgin olive oil; 40g unsalted butter, chopped; 150ml pure (thin) cream; Best available seasonal vegetables (we used baby carrots, mixed radishes, tomatoes, beans, baby turnips, radicchio, endive, cucumbers, celery hearts and sugar snap peas), to serve; Good-quality softened butter, to serve; 210ml olive oil; 3 green tomatoes, halved; 2 egg yolks; 1 tsp Dijon mustard; Juice of 1/2 lemon; 400ml sunflower oil; 1 small garlic clove, crushed

Rate now

Jump to recipe

by Dan Hong

Oct 23, 2018

Bagna cauda is a classic northern Italian dipping sauce. It’s delicious served warm with seasonal vegetables, but is just as good with grilled fish and steak. The anchovies act as a beautiful salty seasoning when melted among the olive oil.

90g good-quality anchovy fillets, including oil
3 garlic cloves, crushed
1/4 cup (60ml) extra virgin olive oil
40g unsalted butter, chopped
150ml pure (thin) cream
Best available seasonal vegetables (we used baby carrots, mixed radishes, tomatoes, beans, baby turnips, radicchio, endive, cucumbers, celery hearts and sugar snap peas), to serve
Good-quality softened butter, to serve

Green tomato aoili

210ml olive oil
3 green tomatoes, halved
2 egg yolks
1 tsp Dijon mustard
Juice of 1/2 lemon
400ml sunflower oil
1 small garlic clove, crushed

Method

1.

Place anchovies and oil, garlic, olive oil and butter in a small saucepan over low heat. Cook, stirring occasionally, for 20 minutes or until anchovies have melted. Increase to a simmer, then remove from heat and gradually whisk in cream until well combined. Stir through a large pinch of freshly ground black pepper.
2.

Place bagna cauda in a serving bowl. Serve with vegetables and butter.
3.

For the aioli, preheat the oven to 200°C. Grease a baking tray and line with baking paper.
4.

Drizzle 2 tsp olive oil over green tomato and season. Place on prepared tray and roast for 15-20 minutes or until lightly golden. Allow to cool slightly, then push through a sieve into a bowl, reserving pulp. Discard seeds and skin.
5.

Place egg yolks, mustard and lemon juice in a food processor and whiz to combine. With the motor running, slowly pour in combined sunflower oil and remaining 200ml olive oil until well combined. Add 2 tbs warm water to loosen aioli slightly. Add tomato pulp and garlic, and whiz until smooth.
6.

Place aioli in a serving bowl and serve with bagna cauda.