Secret recipes

Bagna cauda

Based on a traditional recipe from northern Italy, this is used as a dipping sauce to season and add a big punch of umami to the vegetables.

120g garlic cloves, peeled & halved
400ml semi-skimmed milk
15g dried white breadcrumbs
2 tablespoons water
100g tinned anchovy fillets
70ml  extra virgin olive oil
4 tsp lemon juice

  1. Bring garlic slowly to a simmer in a bit of cold water, then strain off the water and rinse the garlic under cold running water. Discard the water and return the garlic to the pan – repeat this process three times more.
  2. Cover the garlic with the milk and bring to a simmer. Cook until very soft and milk has reduced by half. Don’t let it boil. Remove from the heat.
  3. Blitz until smooth, then add the breadcrumbs, water and anchovy and blitz again. Keep blender running and slowly add the olive oil and lemon juice.
  4. Pass through a fine sieve and serve at room temperature with chargrilled vegetables, crudites,  pitta and olives

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