Hot garlic and anchovy dip

Hot garlic and anchovy dip

Bagna cauda

By
From
The Collection
Serves
6 or more
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
16 garlic cloves
milk, for covering
300g anchovy fillets, (preferably salted and rinsed)
or 30 anchovy fillets in oil, drained
300g butter, cut into pieces
200ml extra virgin olive oil
100ml double cream
selection of raw vegetables such as celery, jerusalem artichokes, small globe artichokes, cardoons, peppers, cucumber, fennel, radicchio and asparagus
beaten egg, (optional)

Method

  1. Put the garlic cloves into a small pan, cover with milk and cook extremely slowly over a very low heat until the garlic is soft. Remove from the heat and crush the garlic into the milk until the mixture becomes creamy. Add the anchovies and let them dissolve, stirring, over a very low heat. When everything is amalgamated, add the butter and olive oil and stir gently to combine. Finally add the cream.
  2. Pour the bagna cauda into little fondue dishes, or into one single one, and keep warm over a lighted candle. Now, one by one, dip the tips of the vegetable pieces into it, and eat with country bread. Repeat this until you have finished everything or you are satisfied! At the end, you can stir a spoonful of beaten egg into the last of the sauce and let it coagulate. This will be the last wonderful morsel.

Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
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