Bagna Caldo – anchovy dip

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Cooked vegetables with Bagna Caldo
Ingredients dip:
1dl extra virgin olive oil
1 head of garlic
100g anchovy fillets
salt pepper
1 glass of white wine
25 g butter
a squeeze of lemon juice
Seasonal vegetables: cauliflower, celery, courgettes, mushrooms, potatoes, spinach, fennel.
Method :
Heat the olive oil and allow the garlic to cook softly, add the chopped anchovies and stir until dissolved.
Add the seasonings and the wine and simmer gently.
Before serving beat in the butter and add a squeeze of lemon. If the sauce separates add a little warm water.
Keep the dip warm at the table and dip in different seasonal vegetables.
Blanch the vegetables if necessary e.g. spinach, cauliflower, fennel, cook the potatoes in their skins and serve other vegetables such as mushrooms and young courgettes raw.
Cavolfiore con Acciugata – Boiled cauliflower with anchovies
Serves 8
1 or 2 cauliflower, depending on size
5 salted anchovies
2dl olive oil
Freshly ground black pepper
Cook the cauliflower
Heat the olive oil in a pan on a low heat
Filet the anchovies and rinse well with cold water
When the oil is warm, add the anchovies and soften using the back of a fork until the anchovies break up. Season well with salt and pepper, then pour over the cooked cauliflower

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