lunch · everyday
Bagna càuda
Piedmont's warm garlic-anchovy-olive oil dip kept hot at the table for raw and cooked autumn vegetables.
- Time
- 45min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
Contains milk, egg, wheat and fish.
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Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Slice or mash the garlic (after optional milk simmer).
-
2
Cook garlic very gently in oil and butter 15 minutes without browning.
-
3
Add anchovies and stir until they melt.
-
4
Keep warm over a low flame at the table.
-
5
Dip vegetables; finish by scrambling an egg in the last of the sauce.
