Label
All
0
Clear all filters

Bagna Cauda

Rate this recipe

Preparation info
  • Makes 550 g (enough for

    4

    as a dip)
    • Difficulty

      Easy

Appears in
The Quality Chop House

By William Lander, Shaun Searley and Daniel Morgenthau

Published 2019

  • About

The bagna cauda we make at QCH is definitely not traditional. In Italy it would typically be served warm as a dip with crudités and vegetables. We serve ours chilled and use two different types of anchovies, one salted and one pickled. This is great with robust proteins: beef, or turbot roasted on the bone.

Ingredients

  • 325 g garlic cloves
  • 850 ml milk
  • 700 ml

Method

You need to start by making a garlic paste, which will act as the base for the bagna cauda. Peel the garlic, then cut the garlic cloves in half and remove the green germ, which can be bitter and unpleasant. Combine 700 ml of milk with 700

Become a Premium Member to access this recipe

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

Part of


No reviews for this recipe

The licensor does not allow printing of this title