Bagna Cauda

Name: Bagna Cauda (Hot Garlic and Anchovy Dip)
Yield: Serves 6 or more
Cuisine: Italian
Ingredients: 16 garlic cloves; milk, for covering; selection of raw vegetables such as celery, Jerusalem artichokes, small globe artichokes, cardoons, peppers, cucumber, fennel, radicchio and asparagus; selection of raw vegetables such as celery, Jerusalem artichokes, small globe artichokes, cardoons, peppers, cucumber, fennel, radicchio and asparagus; 100 ml double cream; 200 ml extra virgin olive oil; 300 g butter (preferably Alpine), cut into pieces; 300 g butter (preferably Alpine), cut into pieces; 300 g anchovy fillets (preferably salted and rinsed), or 30 anchovy fillets in oil, drained; 300 g anchovy fillets (preferably salted and rinsed), or 30 anchovy fillets in oil, drained; selection of raw vegetables such as celery, Jerusalem artichokes, small globe artichokes, cardoons, peppers, cucumber, fennel, radicchio and asparagus; selection of raw vegetables such as celery, Jerusalem artichokes, small globe artichokes, cardoons, peppers, cucumber, fennel, radicchio and asparagus; selection of raw vegetables such as celery, Jerusalem artichokes, small globe artichokes, cardoons, peppers, cucumber, fennel, radicchio and asparagus; selection of raw vegetables such as celery, Jerusalem artichokes, small globe artichokes, cardoons, peppers, cucumber, fennel, radicchio and asparagus; selection of raw vegetables such as celery, Jerusalem artichokes, small globe artichokes, cardoons, peppers, cucumber, fennel, radicchio and asparagus; selection of raw vegetables such as celery, Jerusalem artichokes, small globe artichokes, cardoons, peppers, cucumber, fennel, radicchio and asparagus; selection of raw vegetables such as celery, Jerusalem artichokes, small globe artichokes, cardoons, peppers, cucumber, fennel, radicchio and asparagus; selection of raw vegetables such as celery, Jerusalem artichokes, small globe artichokes, cardoons, peppers, cucumber, fennel, radicchio and asparagus; a little beaten egg (optional)

Hot Garlic and Anchovy Dip

Preparation info

Serves
6 or more

Difficulty
Easy

Appears in

Antonio Carluccio – The Collection

By Antonio Carluccio

Published 2012

About

“The Piedmontese love garlic and anchovy, and this is a wonderful combination of both, to be served in a fondue dish in the middle of the table, or in little individual pots each with a candle underneath. My recipe is milder than usual -the garlic isn’t too pungent – so that everyone can enjoy it.”

Ingredients

16 garlic cloves
milk, for covering
300 g anchovy fillets (preferably salted and rinsed), or

Method

Put the garlic cloves into a small pan, cover with milk and cook extremely slowly over a very low heat until the garlic is soft. Remove from the heat and crush the garlic into the milk until the mixture becomes creamy. Add the anchovies and let them dissolve, stirring, over a very low heat. When everything is amalgamated, add the butter and olive oil and stir gently to combine. Finally add the