Bagna cauda

Bagna cauda

By
From
The Art Of The Larder
Photographer
Mike Lusmore

Cue fanfare – if ever there was a dish more synonymous with conviviality I’m not sure I know of it. You can buy a special bagna cauda dish – a ceramic bowl suspended over a small candle to keep the bagna cauda warm; a bowl set over hot water will work well enough. Share this with friends as an intimate first course. Arrange around it any number of celery sticks, carrots, lettuce leaves, spring onions, radishes, cauliflower florets or peppers and cooked asparagus, green beans, broccoli and crusty bread for dipping.

Ingredients

Quantity Ingredient
1 whole bulb of garlic, cloves separated and peeled
milk, enough to cover the garlic cloves in a small pan
1 x 50g tin of anchovies in oil, best quality
250g unsalted butter, cut into 2cm dice
250ml extra virgin olive oil

Method

  1. Put the garlic cloves into a small pan, cover with milk and simmer for 10 minutes, until the garlic is soft and completely tender. Discard the milk.
  2. Mash the still warm garlic with the anchovies to a paste in a bowl, then scoop the mix into a small clean saucepan with quarter of the butter and put on the lowest heat possible.
  3. As soon as the butter starts to melt, start to whisk the contents of the pan with a small whisk. When the butter is nearly all melted, add the rest bit by bit, still whisking, and continue until all the butter is incorporated. Don’t let the pan get too hot – taking it off the heat every now and then is good practice.
  4. Continuing whisking, begin pouring the olive oil very gradually into the still warm mixture until you have a thick, glossy bagna cauda. Remove to a warmed bowl, and serve immediately.
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