Helene’s Bagna Cauda

Helene’s Bagna Cauda

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  • Preparation 15 min
  • Cooking 20 min
  • Makes 4 appetizers
  • Sans oeufs

Categories

Ingredients

  • Sauce

    • 3 large cloves garlic, thinly sliced
    • 2 tablespoons (30 ml) butter
    • 6 tablespoons (90 ml) walnut or olive oil (or a mixture of both)
    • 10 fillets oil-packed anchovies, rinsed, patted dry and finely chopped

  • Vegetables of your choice

    • Cauliflower and broccoli florets, blanched for 2 to 3 minutes
    • Raw fennel, cut into sticks
    • Celery hearts, cut into sticks
    • Carrots of various colors, cut into sticks
    • Coloured bell peppers, seeded and cut into julienne
    • Mushrooms, endives, radishes, zucchini, tomatoes ...
    • Slices crusty bread

Preparation

  • Sauce

Note from Ricardo

A specialty of Piedmont, Italy, mostly eaten in the fall and winter. It involves soaking (bagna) raw or crisp vegetables in a warm sauce (cauda) of garlic, anchovies, butter, and oil. It’s for garlic lovers... There are a lot of variations: with or without cream, with milk, with olive or nut oil, with truffles ... It's Italian after all!

Personal Note