An Italian lunchtime favourite, bagna cauda is a warm anchovy and garlic dip perfect for dunking raw vegetables and crusty bread into. Leftover dip (if there is any) can be stored in the refrigerator and used as a spread for crostini.
Select from the following:
|500 g||Baby potatoes, scrubbed|
|1||Celery head, small|
|1 bunch||Radishes, trimmed|
|225 g||Cherry tomatoes|
|6 slices||Bread, best fresh|
- Prepare the selected vegetables and arrange in dishes (5 or so). Boil or steam the potatoes until tender, then drain. Peel the beetroot and cut into wedges or thick matchsticks. Trim the artichokes and cut into quarters lengthways. Cut the fennel, carrot and celery into matchsticks, and the cauliflower into florets. Separate the witloof and cabbage leaves.
- About 10 minutes before serving, start the bagna cauda. Take the 30 anchovy fillets in oil, drain, rinse and drain again.
- Melt the butter, add the anchovies and thinly sliced garlic, and season with pepper. Stir and mash with a fork and spoon to dissolve the anchovies.
- Pour in the milk and cream and cook over a moderate heat for 5 minutes, stirring, without letting it boil.
- Put the pot of warm sauce on the table and serve with the vegetables and bread.