| Prep |
Cooking |
Serves |
 |
 |
 |
| 20 mins |
0 mins |
2 Adults |
This is one of the easiest dips to make, but also one of the most flavoursome.
It is also sometimes called bagna calda, it stems from Piedmont, Italy where the recipe dates back to the 16th century. The dish is served and consumed in a manner similar to fondue, sometimes as an appetiser served with with raw vegetables typically used to dip into it.
Recipe by The Devilled Egg | The Online Cookery School.
Ingredients
- 6 anchovies preserved in oil, drained and chopped finely
- 4 tablespoons of breadcrumbs
- 3 tablespoons of Fussels Garlic Rapeseed Oil
- 120ml of Fussels Extra Virgin Rapeseed Oil
To Serve
- A selection of raw vegetables such as fennel, baby corn, endive, celery, carrots, baby beetroot, courgettes etc.
Method
Pour the Garlic Oil and Rapeseed Oil over the breadcrumbs and leave them to soak for around 10 minutes. You could also swap the Garlic Oil for our Smoked oil, it's not authentic to the 16th century recipe, but it does taste good.
Now blend the chopped anchovies with the bread and oil mixture, leave for another 10 minutes so all the lovely flavours get to know one another.
Serve the now finished Bagna Càuda with a selection of your favourite vegetable or choose from our suggestions above.
