Name: Bagna cauda
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6
Ingredients: 125 ml (½ cup) mild-flavoured extra-virgin olive oil; 125 gm butter, coarsely chopped, at room temperature; 12 high-quality anchovy fillets; 5 garlic cloves, finely chopped; Raw and cooked vegetables for dipping, such as roasted Jerusalem artichoke, cauliflower and beetroot, and radicchio leaves; Crusty bread (optional), to serve

Bagna cauda

An addictive blend of olive oil, anchovies, garlic and butter. Dip in.

Serves 6

Prep

10M

Cook

10M

Total

20M

Skip to Recipe

This classic dipping sauce is traditionally served in a terracotta pot over a candle flame, but it also works at room temperature. Pour in a little milk to add creaminess, or for a modern twist, follow the lead of chef and writer David Tanis by adding a dollop of crème fraîche. As for things to dip, go for whatever suits the season – we’ve chosen roasted winter vegetables and bitter leaves.

Ingredients

125 ml (½ cup) mild-flavoured extra-virgin olive oil

125 gm butter, coarsely chopped, at room temperature

12 high-quality anchovy fillets

5 garlic cloves, finely chopped

Raw and cooked vegetables for dipping, such as roasted Jerusalem artichoke, cauliflower and beetroot, and radicchio leaves

Crusty bread (optional), to serve

Method

1.Process oil, butter, anchovies and garlic in a blender until smooth, then transfer to a saucepan over low heat. Stir occasionally until the flavour of the garlic softens and mixture splits (8-10 minutes). Season to taste and serve with roasted vegetables, bitter leaves and crusty bread on the side.

Recipe / styling by Lisa Featherby

Styling by Geraldine Muñoz

Ingredients

Method

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