Inghams Italy Cookbook - Bagna Cauda
Tue Dec 2014
This intense and addictive dip combines two classic Piedmontese ingredients - garlic and anchovies. Traditionally, it is served with raw vegetables such as cardoons (artichoke stems), celery, fennel, peppers and cauliflower. A piece of bread can be used to catch the drips of sauce and eaten at the end. Then of course it’s time to start over with a new piece of bread…
• 150ml extra virgin olive oil
• 150g butter, cut into cubes
• 10 cloves garlic, peeled
• Enough milk to cover the garlic
• 15 anchovy fillets (preferably packed in salt and rinsed, otherwise packed in oil)
• A squeeze of lemon juice
• A selection of sliced raw vegetables to serve such as celery, fennel, peppers, endive
• Bread, to serve
Place the peeled garlic cloves in a small saucepan and add enough milk to cover them. Simmer on a very low heat for about 20 minutes, until the cloves have softened. Drain the cloves, reserving the milk.
Return the pan to the heat and mush the garlic into a few tablespoons of the milk. Add the anchovies and allow them to melt over a low heat. Add the oil and butter and heat gently. Serve warm with the vegetables and bread.
Helen is a freelance food and travel writer based in Peckham, South East London. She writes a blog: Food Stories (http://www.helengraves.co.uk) and is the author of 101 Sandwiches. She won a Fresh Faces in Food Writing Award at the Young British Foodie Awards in 2013.
Where will you taste Bagna Cauda this year?