Antonio Carluccio’s bagna cauda
Antonio Carluccio says about bagna cauda, ‘The Piedmontese love garlic and anchovy, and this is a wonderful combination of both. The vegetables for dipping should be very fresh and tender. Choose from celery, yellow and red peppers, cucumber, fennel and radicchio, trimmed and cut into small pieces.’
- 6 whole cloves garlicpeeled
- to cover milk
- 300g salted anchovy filletsdrained
- 300g unsalted buttercut into pieces
- 200ml extra-virgin olive oil
- 100ml double cream
- raw vegetables for dipping
- 1 eggbeaten (optional)
Nutrition: per serving
- kcal800
- fat82.8g
- saturates0g
- carbs6.2g
- sugars0g
- fibre2.5g
- protein7.8g
- salt2.09g
Method
step 1
Put the garlic into a small pan, cover with milk and cook very 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 melt, stirring over a very low heat. When they have dissolved, add the butter and olive oil, stir gently then add the cream.
step 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 bread. When you have finished, you can stir a spoonful of beaten egg into the last of the sauce and let it solidify. This will be the last wonderful morsel.