Bagna cauda

Name: Bagna cauda
Yield: Serves 4
Cuisine: Italian recipes
Ingredients: 6 garlic cloves; 200ml whole milk; 90g salted anchovy fillets – the best you can buy; 50g unsalted butter; 100ml extra-virgin olive oil; 50ml double cream; Crudités to dip – a mix of raw tenderstem broccoli, chicory, peppers, carrots and fennel; Crusty bread to serve

Published: 6 Oct 16
Updated: 18 Mar 24

Test kitchen approved

A creamy dip made from garlic and anchovies that’s perfect scooped up with crudités or crusty baguette for a light lunch or starter to share.

Serves 4
Hands on time 30 min, simmering time 30-35 min

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Ingredients

6 garlic cloves
200ml whole milk
90g salted anchovy fillets – the best you can buy
50g unsalted butter
100ml extra-virgin olive oil
50ml double cream
Crudités to dip – a mix of raw tenderstem broccoli, chicory, peppers, carrots and fennel
Crusty bread to serve

Method

Put the garlic in a small pan with the milk and heat gently until steaming – don’t let it boil. Half-cover the pan and simmer gently for 30-35 minutes until the garlic is soft. Remove from the heat and mash the garlic into the milk. Return to the heat, add the anchovies and let them dissolve, stirring. Once smooth, add the butter and olive oil, stirring to combine and emulsify. Finally, add the cream, taste and season.
Either pour into warmed bowls and serve, or blend until smooth. Serve with the raw vegetables and bread, using them to scoop up the sauce.

Recipe from September 2016 Issue

Nutrition

Nutrition: per serving

Calories: 430kcals
Fat: 39.8g (14.9g saturated)
Protein: 9.5g
Carbohydrates: 7g (5.4g sugars)
Fibre: 3.1g
Salt: 3.4g

delicious. tips

If you’re blending the bagna cauda you can make it up to 2 hours ahead. Keep at room temperature and warm just before serving. If you’re not planning to blend it, it’s best made just before serving or it might split.

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Bagna cauda

Ingredients

Method

Nutrition

delicious. tips

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