Garlic & Anchovy Dip (Bagna Cauda)
For the dip:
12 large garlic cloves, unpeeled
4 tbsp butter
1 small can anchovy fillets, in oil, drained and finely chopped
4 oz | 1/2 cup extra-virgin olive oil
1 globe artichoke, outer leaves trimmed
2 Belgian endive, separated into leaves
5 oz | 1 cup breakfast radishes, halved and quartered
8 oz | 1 1/2 cups baby heirloom carrots
For the dip:
Cook the garlic cloves in a saucepan of simmering water until tender to the tip of a knife, about 20 minutes.
Drain, refresh in cold water, and then peel. Mash half of the cloves in a bowl with a fork until smooth.
Melt the butter in a small saucepan set over a medium heat. Add the anchovies and mashed garlic, frying for 1 minute.
Whisk in the olive oil and remaining whole garlic cloves. Simmer for 4-5 minutes, stirring occasionally. Cover and keep warm to one side.
Steam the artichoke in a covered steaming basket set over a half-filled saucepan of simmering water until tender, 6-8 minutes.
Remove from the steaming basket and let cool briefly before cutting in half.
Reheat the dip over a low heat if needed. Pour into a serving bowl and serve with the vegetables on a platter for dipping.
Tags: anchovy (1) appetizer (4) artichoke (2) butter (1) carrot (1) crudite (1) endive (1) evoo (2) garlic (2) italian cooking (11)
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