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Bagna Cauda with Raw Vegetable Crudites

August 10

In its simplest form, it involves gently warming a blend of olive oil, butter, garlic, and anchovies until the flavours meld to create a heavenly dip. There are other variations that include cream or milk, but this version is its most pure.

Serves 4
95mins

Method

1. Place the oil, garlic, and anchovies in a heatproof bowl and place over a saucepan of barely simmering water - taking care that the water doesn’t touch the bottom of the bowl.
2. Cook, without stirring until the oil is hot and the garlic is soft, which should take about an hour, then remove the saucepan from the heat with the bowl still set on top. Let everything cool for 15 minutes, then smush the garlic and anchovies into the oil with a fork or potato masher. Alternatively, blend everything together with a hand blender.
3. Transfer the warm bagna cauda to a small bowl and serve with the veg and some crusty bread alongside for dipping.

5fl oz extra-virgin olive oil

14 garlic cloves

14 olive-oil-packed anchovy fillets

To serve:

Chilled crunchy raw vegetables such as radishes, carrots, little gem, fennel, chicory and sugar snap peas

Crusty bread

150 ml extra-virgin olive oil

14 garlic cloves

14 olive-oil-packed anchovy fillets

To serve:

Chilled crunchy raw vegetables such as radishes, carrots, little gem, fennel, chicory and sugar snap peas

Crusty bread

You'll Need

heatproof bowl

saucepan

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