Bagna cauda (anchovy and garlic sauce)
This warm anchovy and garlic dip from Piedmont makes an easy starter or sharing platter to serve with drinks. A great way to use up a tin of anchovies
- Serves: 8 persons
- 1small cauliflower, broken into florets
- olive oil
- 1small kohlrabi, peeled and cut into wedges
- squeeze of juice lemon
- 3carrots, cut into long batons
- 4sticks celery, cut into long batons
- 2heads red chicory, hearts halved
- tin or jar in extra virgin olive oil anchovies
- 50g butter
- 10cloves garlic, crushed
- 3tbsp double cream
- 4slices sourdough
Step 1Heat the oven to 220c/fan 200c/gas 7. Spread the cauliflower out in a shallow baking dish. Pour over 1 tbsp olive oil, season and roast for 20-25 minutes, stirring once.
Step 2Drop the kohlrabi wedges into boiling water and blanch for 3 minutes. Remove, run under cold water and drain. Toss in a little lemon juice. Arrange all the vegetables on a platter or board, leaving space for the bread and sauce.
Step 3Tip out the oil from the anchovies into a jug and top up with olive oil to make 150ml. Heat the butter and oil together in a saucepan. Add the garlic and anchovies and cook over a low heat for 5 minutes. When the anchovies have all melted and the garlic is very soft, slowly whisk in the double cream to make a sauce and keep warm.
Step 4Season with black pepper. Meanwhile, toast the sourdough, cut it into chunky soldiers and add them to the platter. Transfer the warm sauce to a serving dish, put it on platter and serve straight away.