Piedmont Garlic Dip

Name: Piedmont Garlic Dip
Yield: Serves 2–4
Cuisine: Italy
Ingredients: Sliced fresh cardoons or celery; pieces of carrot; chunks of red or green cabbage; slices of roasted or raw red pepper; roasted baby aubergines; Freshly ground black pepper; 100 g (4 oz) butter; 8 tablespoons extra virgin olive oil; 100 g (4 oz) cloves of garlic, very finely sliced; 100 g (4 oz) anchovy fillets, preferably salted ones, but drained canned ones will do; Italian country-style bread, such as ciabatta

Bagna Cauda

Preparation info

Serves
2–4

Difficulty
Easy

Appears in

Floyd on Italy

By Keith Floyd

Published 1994

About

For those who like to remain permanently unsociable, this is a brilliant little recipe for a potent garlic dip from the Piedmont region.

Ingredients

100 g (4 oz) butter
8 tablespoons extra virgin olive oil

Europe
Italy
Sauce
Pescatarian
Vegetarian
Soup
Mediterranean

Method

Melt the butter and olive oil together in a saucepan and add the garlic. Chop up the anchovies and add them to the pan. Cook over a low heat for about 10–15 minutes, stirring whenever you remember, so that you end up with a wonderfully fishy, garlicky sauce. Season to taste. Keep the sauce warm over a spirit lamp, while you dip and dunk into it with fresh raw vegetables like celery, carrots and