Piedmontese bagna cauda

Piedmontese bagna cauda

Bagna cauda is THE dip of Piedmontese cuisine. This simple dish contains heaps of garlic, anchovy and olive oil – three of our favourite things. An easy starter that’s guaranteed to go down a storm.

Piedmontese bagna cauda

Chris Leach, chef at lauded Italian restaurant Manteca in London, shared this recipe with us; try his version of bollito misto too, for an Italian main fit for a feast.

  • Serves icon Serves 6
  • Time icon Hands-on time 10 min. Simmering time 20 min

Bagna cauda is THE dip of Piedmontese cuisine. This simple dish contains heaps of garlic, anchovy and olive oil – three of our favourite things. An easy starter that’s guaranteed to go down a storm.

Chris Leach, chef at lauded Italian restaurant Manteca in London, shared this recipe with us; try his version of bollito misto too, for an Italian main fit for a feast.

Nutrition: Per serving (dip only)

Calories
204kcals
Fat
19g (4g saturated)
Protein
6g
Carbohydrates
3.2g (2.1g sugars)
Fibre
0.5g
Salt
2.5g

Ingredients

  • 250ml whole milk
  • 50g garlic cloves (about 8-10 cloves), peeled
  • 100g tin anchovy fillets in oil, drained
  • 100ml extra-virgin olive oil
  • Crudités, bread and/or cooked potatoes to serve
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Method

  1. Put the milk and garlic cloves in a small pan and bring to a gentle simmer. Cook for around 20 minutes until the garlic is very soft and the milk has almost entirely evaporated.
  2. Tip the contents of the pan into a blender, add the anchovies and whizz to a smooth paste. With the motor still running, gradually pour in the olive oil in a steady trickle to emulsify the mixture. Serve warm with seasonal crudités, bread and/or cooked potatoes arranged on a serving platter.

Nutrition

Nutrition: per serving
Calories
204kcals
Fat
19g (4g saturated)
Protein
6g
Carbohydrates
3.2g (2.1g sugars)
Fibre
0.5g
Salt
2.5g

Buy ingredients online

Recipe By:

Chris Leach

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