Bagna Cauda Recipe
Ingredients for 4 people
1 large head of garlic
80g anchovy fillets in oil, drained
150 ml extra-virgin olive oil
milk, butter and white wine vinegar as needed
Cut the head of garlic in two horizontally, separate the cloves and put in a
saucepan and cover with milk. Cook on a low flame until the garlic becomes
tender. This will take around half an hour. Drain the milk and crush the garlic
to a paste with the back of a fork and put it back in the pan.
Break the anchovies into pieces and put them in the pan with the garlic paste.
Add the oil and heat very gently on a low flame for 15 to 20 minutes stirring
from time to time.
It should resemble a cream when finished. Serve with an assortment of raw
vegetables that you dip in the sauce. Fingers are best here!!
The traditional accompaniment to this is a really good Dolcetto wine and we have two wonderful examples, both from Anna Maria Abbona.