Recipe of the week
Bagna Cauda
Easy to make and fun to eat, dips are great for both casual entertaining and snack-time munching.
The name of this Italian dipping sauce literally translates as ‘‘hot bath’’. It can be as simple as garlic, anchovies and warm olive oil, but this creamy version is rich and delicious.
Always served warm, it makes a great fondue dip and is wonderful with tender-crisp vegetables.
It can also be spooned over lightly steamed cauliflower and fennel or smeared on grilled bread, with roast meats, fish and eggs. Use unsalted butter, as it is salty enough.
Ingredients
❚ 6-8 garlic cloves, peeled and sliced
❚ 100ml milk
❚ 150ml cream
❚ 150g anchovy fillets in oil, drained
❚ 100ml extra virgin olive oil
❚ 125g unsalted butter, chopped
Method
Place slices garlic, milk and 100ml of the cream in a small saucepan and gently simmer for about 10 minutes.
While the pan is still on the heat, and using a potato masher, mash the softened garlic in the pan to break it up. Add anchovies and mash well over low heat until disintegrated.
Take pan off heat and whisk in oil, butter and remaining 50ml cream until combined.
Serve the sauce warm – it will thicken as it cools.
Left over bagna cauda will keep for a week in the fridge in a sealed container. When ready to use it, reheat gently over low heat.
Makes about 500ml