Piedmontese bagna cauda

Piedmontese bagna cauda
  • 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
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

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.

Recipe By

Chris Leach

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