Name: Helene’s Bagna Cauda
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 appetizers
Ingredients: 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; 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

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!

Helene’s Bagna Cauda

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