Give Your Veg A “Hot Bath”

Bagna Cauda

Bagna Cauda translates to a hot bath in English. A favourite dish from the north of Italy, Piedmont. Consisting of a melange of raw and lightly blanched vegetables and crusty bread dipped into a hot bath of olive oil, garlic, anchovy and parsley. Typically an Antipasto, but can be served as a main course as well. Traditionally known as a peasant style dish served during the holidays of Christmas and New Years.

INGREDIENTS

• 1 ¼ c. extra virgin olive oil 8 garlic cloves, finely minced

• 8 Italian anchovy fillets, soaked in milk, finely minced

• ½ c. unsalted butter, cut into cubes

• 1 tbsp. parsley, finely chopped

• Sea salt and black or red pepper (optional)

• Your choice of fresh or lightly blanched vegetables (I prefer to blanch the harder vegetables only for a couple of minutes in boiling water).

DIRECTIONS

SERVES 6-8 PEOPLE

• Soak anchovy fillets in milk for 5 min. strain and mince.

• Gently heat olive oil in a small pot on the stove, add garlic, stir and cook for 10 min. on low careful not to brown the garlic.

• Add anchovy to the pot and continue cooking for another 10 min. until the anchovy dissolves

• Add butter to pot and whisk gently until melted.

• Garnish with fresh parsley. Pour oil into a lighted fondue pot and serve warm.