Bagna Cauda al Tartufo

Name: Bagna Cauda al Tartufo (Olive oil and anchovy with truffles)
Cuisine: Italian
Ingredients: 1 small can salt-cured anchovies (6-8 fillets); 2-3 cloves garlic, skinned; 2 slices dry bread; 1 tablespoon white wine; 1 litre (2 scant pints) mild extra-virgin olive oil; Day-old sourdough bread, chunked into bite-sized pieces; Sea salt; White truffles — 75 g (3 oz) or as much as you can afford, cleaned; 1-2 fennel bulbs, washed and separated into bite-sized segments; 1 head celery, washed and cut into short lengths

Olive oil and anchovy with truffles

Preparation info

Serves
4-6
as an Antipasto

Difficulty
Easy

Appears in

Truffles

By Elisabeth Luard

Published 2006

About

The perfect way to serve a Piedmont truffle fresh from its bed: a warm bath of olive oil flavoured with anchovies, melted together to form a pungent little dipping sauce. If no fresh truffles are available, add a drop of truffle oil to the dip and serve with crunchy raw vegetables — fine slivers of raw baby artichoke, green asparagus, baby turnips.

Ingredients

Europe
Italy
Fish course
Starter
Pescatarian

Ingredients

Method