Tajarin alla Bagna Cauda

Name: Tajarin alla Bagna Cauda (Taglioni with Garlic and Anchovy sauce)
Yield: Serves 4
Cuisine: Italian
Ingredients: 300 ml milk; 3 firm and fleshy yellow and red peppers; 2 whole bulbs of garlic, peeled and broken into cloves; 2 whole bulbs of garlic, peeled and broken into cloves; 16 anchovy fillets in oil; 100 g butter, roughly chopped; 3 firm and fleshy yellow and red peppers; 3 firm and fleshy yellow and red peppers; salt; 450 g fresh taglioni, bought or homemade

Taglioni with Garlic and Anchovy sauce

Preparation info

Serves
4

Difficulty
Easy

Appears in

Antonio Carluccio – The Collection

By Antonio Carluccio

Published 2012

About

“I discovered that by making a bagna cauda in a milder form, you can create a valuable sauce for pasta and other ingredients. Here it blends perfectly with the contrasting smoky sweetness of the charcoal-flavoured peppers.”

Ingredients

2 whole bulbs of garlic, peeled and broken into cloves
300 ml milk
3

Europe
Italy
Fish course
Pescatarian
Mediterranean
Pasta

Method

Cook the garlic gently in the milk for approximately half an hour until softened.

Meanwhile, put the peppers under a hot grill until the skins are blackened. Allow to cool slightly, then peel the skin away from the peppers; halve, discarding the inner seeds, and finely slice the flesh. Keep the pepper slices warm.

When the garlic is soft, take the pan off the heat. Add the ancho