Bagna cauda (anchovy and garlic sauce)
- Preparation and cooking time
- Total time
- A little effort
- Serves 8 as a starter
Skip to ingredients
- 1 small cauliflowerbroken into florets
- olive oil
- 1 small kohlrabipeeled and cut into wedges
- squeeze of juice lemon
- 3 carrotscut into long batons
- 4 sticks celerycut into long batons
- 2 heads red chicoryhearts halved
- tin or jar in extra virgin olive oil anchovies
- 50g butter
- 10 cloves garliccrushed
- 3 tbsp double cream
- 4 slices sourdough
Nutrition: per serving
- kcal363
- fat29.9g
- carbs15.8g
- fibre5.3g
- protein6.7g
- salt1.1g
Method
step 1
Heat the oven to 220c/fan 200c/gas 7. Spread the cauliflower out in a shallow baking dish. Pour over 1 tbsp olive oil, season and roast for 20-25 minutes, stirring once.
step 2
Drop the kohlrabi wedges into boiling water and blanch for 3 minutes. Remove, run under cold water and drain. Toss in a little lemon juice. Arrange all the vegetables on a platter or board, leaving space for the bread and sauce.
step 3
Tip out the oil from the anchovies into a jug and top up with olive oil to make 150ml. Heat the butter and oil together in a saucepan. Add the garlic and anchovies and cook over a low heat for 5 minutes. When the anchovies have all melted and the garlic is very soft, slowly whisk in the double cream to make a sauce and keep warm.
step 4
Season with black pepper. Meanwhile, toast the sourdough, cut it into chunky soldiers and add them to the platter. Transfer the warm sauce to a serving dish, put it on platter and serve straight away.
