Bagna Cauda

This literally means ‘hot bath’ , It is a piquant dipping sauce for raw vegetables which originated in the north of Italy. It is particularly popular in the city of Torino and in the Piedemonte region nearby.

Serves 6-8

Ingredients

180 ml olive oil
40 grams butter
2 cloves garlic
10-12 anchovy fillets, cleaned

Method

Heat the oil and butter and fry the chopped garlic. Do not colour

Add the anchovy fillets and cook slowly, stirring until the mixture forms a paste

Keep warm but do not allow to continue cooking.

Serve with raw vegetables. It is particularly good with cauliflower flowerets, fennel, celery and carrot.

Choose seasonal vegetables which should be cleaned, trimmed and cut into lengths suitable for dipping.

NOTE: those who are allergic to garlic or do not like it too strong, can soak it in milk for 30 minutes prior to cooking.