Name: Bagna càuda
Yield: Serves 4-6
Cuisine: Italian
Ingredients: a bowlful of Ratte, Enya or other salad potatoes, cooked until tender and left to cool; 6 baby beetroots, cooked until tender, then peeled and halved; 2 medium bulbs of good hard garlic (no green centres or shoots); 6 free-range eggs, hard-boiled, peeled and halved; 2 good red peppers, deseeded and cut into sixths lengthways; lemon wedges, for squeezing; a small sprig of fresh rosemary; enough extra virgin olive oil to cover the garlic (not the really expensive stuff); 12 baby carrots, cleaned and topped, tailed if necessary; 2 endives, stem base removed and split into sixths lengthways; ½ small cauliflower, leaves and main stalk removed and head broken into florets; 3 x 50 g cans of salted anchovies in olive oil, drained; 50 g cold unsalted butter, cubed, to finish

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

What to Eat Next

By Valentine Warner

Published 2014

About

If you don’t really like anchovies or garlic, avert your eyes, as this recipe will horrify you. If you do like these things, then this is a heavenly, creamy sauce in which to bathe the vegetables and eggs... or maybe even yourself! The garlic must be excellent. This recipe was kindly given to me after a heavy grappa session with Mitch Tonks.

The vegetables below are my preferred suggestion, but please re