Bagna Cauda with anchovy and garlic dip
You will need
Mixed raw vegetables, such as celery, carrots, peppers, asparagus, fennel, spring onions, Jerusalem artichokes, celeriac, radishes, beetroot
For the dip:
Enough milk to cover the garlic
8 garlic cloves, cut into thin slices
12 anchovy fillets
70g unsalted butter
150ml olive oil
100ml double cream
Method
1.In a fondue pot or similar, heat the milk and the garlic gently for about 15 minutes, or until the garlic is soft.
2.Remove from the heat, and add the anchovies. Stir to dissolve the fish into the milk. Add the butter, oil and cream.
3.Gently warm the sauce through and keep it warm throughout the dipping process above a nightlight or low flame. Serve with some good country bread cut into soldiers.
Recipe: Two Greedy Italians Eat Italy by Antonio Carluccio and Gennaro Contaldo (Quadrille)
Click here to go to the original article on Red Online
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