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Bagna Cauda
- Makes 550 g (enough for
4
as a dip) - Difficulty
Easy
By William Lander, Shaun Searley and Daniel Morgenthau
Published 2019
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 850 ml 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
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