Bagna cauda
- Published: 6 Oct 16
- Updated: 18 Mar 24
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.
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Serves 4
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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
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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.
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- 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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