Quick Italian

Bagna cauda

Name: Bagna cauda
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 8
Cuisine: /italian
Ingredients: 100g unsalted butter; 100ml extra virgin olive oil; 8 large garlic cloves, finely chopped; 20 anchovy fillets in oil, drained, chopped; 1/3 cup (80ml) thickened cream; Seasonal vegetables (such as baby fennel bulbs, witlof, boiled chat potatoes and baby beetroot, blanched asparagus and Dutch carrots) and sourdough, to serve

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by Rick Stein

Chef, author, TV presenter

Oct 03, 2015

At Braida in Rochetta Tanaro, once you've finished dipping the vegetables, they break an egg into the bagna cauda, then as soon it sets, they shave in a little white truffle.

100g unsalted butter
100ml extra virgin olive oil
8 large garlic cloves, finely chopped
20 anchovy fillets in oil, drained, chopped
1/3 cup (80ml) thickened cream
Seasonal vegetables (such as baby fennel bulbs, witlof, boiled chat potatoes and baby beetroot, blanched asparagus and Dutch carrots) and sourdough, to serve

Method

1.

Melt butter and oil in a small saucepan over low heat. Cook garlic, stirring, for 5 minutes or until soft, but not coloured. Add anchovies and cook, crushing with a wooden spoon, for 5 minutes or until dissolved. Remove from the heat, then stir in the cream until smooth.
2.

Arrange all the vegetables on a serving platter. Pour the warm bagna cauda into a bowl and serve with vegetables and bread for dipping.

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