What you'll need125ml olive oil5 cloves of garlic, crushed12 preserved anchovies, drained and chopped120g butter, cut into cubesTo serve: A selection of raw vegetables (eg peppers, carrots, cauliflower, fennel, and courgette, cut into sticks or bite-size pieces). Time: 20 mins Serves: 4 MethodFirstTake your pan, and put it on a
What you'll need
- 125ml olive oil
- 5 cloves of garlic, crushed
- 12 preserved anchovies, drained and chopped
- 120g butter, cut into cubes
A selection of raw vegetables (eg peppers, carrots, cauliflower, fennel, and courgette, cut into sticks or bite-size pieces).
Time: 20 mins
Take your pan, and put it on a low heat with the olive oil. Add the anchovies and garlic, and cook gently for a few minutes, stirring occasionally.
Whisk in 90g of the butter, and remove it from the heat as soon as it has melted. Keep whisking off the heat, ensuring that the butter makes the anchovy mixture very creamy and well amalgamated. Taste your dip, and if you feel it needs more butter and creaminess, add in the extra 30g in the same way.
Season with pepper, and serve in a warm bowl. Share the vegetable crudites among your mates, and take turns dipping in and enjoying this classic appetiser!
For the perfect wine pairing, crack open a bottle of the bone dry La Ruchette Dorée Rosé 2017 from the from the Cotes-du-Rhone region in Southern France. These two should be a winning combo!
There you have it -- a special recipe for Bagna Cauda!
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