Bagna Cauda – The Addictive Antipasti
Posted on 21 September 2021
For those of you who have been to Piemonte, you’ll know that this mountainous landscape is very much about land living. But its cuisine does have a lot of tuna and anchovies in the recipes as it was the route of the old salt road coming up to Northern Europe from the Mediterranean. It’s anchovies that we’re focusing on today as the base for one of the most addictive antipasti recipes around: bagna cauda.
Bagna Cauda is a warm dip, simple to make, and adds a hugely punchy and more-ish flavour alongside crudités such as carrots, radishes, and celery. This recipe is from a Great Italian Chefs website and is so simple to make, we’ve no doubt this will become a firm favourite.
- 6 Garlic Cloves
- 100g of milk
- 300g of olive oil
- 150g of salt packed anchovies (tinned)
- 50g butter
- Night before, peel the garlic cloves and infuse in the milk overnight
- Morning after, remove the cloves and smash up in mortar and pestle
- Melt the butter in a medium saucepan over a low heat
- Add the crushed garlic and sauté gently for a few minutes
- Add the anchovies and the oil and bring to a simmer for 10 minutes til all ingredients are well incorporated
- Serve warm with a dish of crudités
Wines to Pair