Hot Anchovy Sauce with Vegetables (Bagna Cauda)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6-8 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
225 g/8 oz slender green asparagus spears 225 g/8 oz young cauliflower 3 celery stalks
2 medium carrots 1 bunch small radishes 12-16 spring onions
2 heads chicory 1 red pepper, cut into strips 1 green or yellow pepper, cut into strips
baguette (French bread), sliced, to serve BAGNA CAUDA: 225ml/8 fl oz olive oil 3 cloves garlic, thinly sliced
3 tablespoons mashed, drained anchovy fillets



1 Break off the woody ends from the asparagus. Cut the cauliflower into florets. Cut the celery and carrots into 8 cm/3 in long strips. Wash and trim the radishes, leaving part of tops to use as handles. Clean and trim the spring onions, retaining part of the green tops. Separate the chicory into spears. Arrange the vegetables in groups on a large platter or in a basket.
2 FOR BAGNA CAUDA: Warm the oil in a fondure pot (or a similar flameproof dish) over a gently heat. Add the garlic and cook until it starts to colour. Add the anchovies and cook until dissolved. Transfer the pot to a table-top burner alongside the vegetables. Serve with bread.

Back