9

125 ml (½ cup) mild-flavoured

extra-virgin olive oil

125 gm butter, coarsely chopped,

at room temperature

12 high-quality anchovy fillets

5 garlic cloves, finely chopped

Raw and cooked vegetables

for dipping, such as roasted

Jerusalem artichoke,

cauliflower and beetroot,

and radicchio leaves

Crusty bread (optional),

to serve

1 Process oil, butter, anchovies

and garlic in a blender until

smooth, then transfer to a

saucepan over low heat. Stir

occasionally until the flavour

of the garlic softens and mixture

splits (8-10 minutes). Season

to taste and serve with roasted

vegetables, bitter leaves and

crusty bread on the side.

Bagna càuda

SERVES 6 // PREP TIME 10 MINS

// COOK 10 MINS

This classic dipping sauce

is traditionally served in a

terracotta pot over a candle

flame, but it also works at room

temperature. Pour in a little

milk to add creaminess, or for

a modern twist, follow the lead

of chef and writer David Tanis

by adding a dollop of crème

fraîche. As for things to dip, go

for whatever suits the season

• we’ve chosen roasted winter
  vegetables and bitter leaves.

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Barolo from Italian

Wine Importers.

Messina limestone

tile from Onsite

(used throughout).

Black-wash and

light-grey bowls from

Wonki Ware. All

other props stylist’s

own.Bagna càuda &

zuppaAll props

stylist’s own.

Stockists p176.

90 GOURMET TRAVELLER