serves
2
prep
20 minutes
cook
5 minutes
difficulty
Easy
serves
2
people
preparation
20
minutes
cooking
5
minutes
difficulty
Easy
level
You can use a selection of the season’s most vibrant and fresh vegetables - par-boiled baby potatoes are also delicious with the bagna cauda. This makes for a great snack to enjoy while watching a movie.
This recipe is part of our paired with our brought to you by .
Ingredients
- 6 large garlic cloves, peeled
- ½ tsp sea salt flakes
- 6 anchovy fillets
- 60 ml (¼ cup) extra virgin olive oil
- 60 g unsalted butter
- 1 head witlof, leaves separated
- 1 bulb baby fennel, thinly sliced into 1 cm-thick crescents
- 100 g baby cavolo nero (Tuscan kale) or rocket leaves
- toasted crusty bread
Instructions
Place the garlic and salt in a mortar and pound to a fine paste using the pestle. Add the anchovies and pound to a fine paste.
Scrape the paste into a small saucepan, add the olive oil and butter and heat over low heat for about 15 minutes, stirring occasionally - you don’t want the garlic to burn or the butter to foam.
Pour the sauce into a warmed shallow bowl and serve immediately with the vegetables and bread for dipping.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
You can use a selection of the season’s most vibrant and fresh vegetables - par-boiled baby potatoes are also delicious with the bagna cauda. This makes for a great snack to enjoy while watching a movie.
This recipe is part of our paired with our brought to you by .
