Entertaining? This recipe is perfect for a casual gathering.
Selection of raw vegetables trimmed and cut into small pieces. e.g celery, yellow and red peppers, cucumber, fennel, radicchio, broccoli, cauliflower or asparagus.
Roughly slice the garlic cloves and put them in a small pan with the milk, anchovies and heat . Simmer slowly for 5- 10 minutes until the garlic is soft and tender – don’t worry if this splits a little.
Remove from the heat and blitz till smooth and creamy.
Return to a very low heat and add in the butter and stir gently to combine.
Finally add the cream stirring for one to two minutes.
Pour the bagna cauda into a fondue and keep warm over a lighted candle. Enjoy by dipping in the raw vegetables in the warm dip with some fresh crusty bread on the side. By adding some fresh fish this makes a stunning pasta sauce too.
Nutritional analysis per serving (6 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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