Piedmontese bagna cauda

Name: Piedmontese bagna cauda
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: Serves 6
Cuisine: Italian recipes
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

Portion size: Serves 6
Hands-on time 10 min. Simmering time 20 min
Difficulty: easy

Gluten-free

Recipe by: Chris Leach

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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.

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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

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.
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.