Garlic and anchovy dip (bagna cauda)

A fragrant mixture of olive oil, garlic and anchovies are blended with melted butter to create this Italian dip that’s similar to fondue. Serve with seasonal vegetables, crusty bread and a glass of medium-bodied red wine, such as barbera.

• serves

  8

• prep

  5 minutes

• cook

  30 minutes

• difficulty

  Easy

Ingredients

• 15 garlic cloves, halved 
• 185 ml (¾ cup) milk 
• 200 g (about 20) salted anchovies (see Note), rinsed, drained, backbone removed 
• 200 g butter, chopped, at room temperature 
• 100 ml olive oil 
• 80 ml (⅓ cup) thickened cream 
• sliced seasonal vegetables (red cabbage, carrots, radishes, bulb spring onion, artichoke, capsicum, asparagus) and crusty bread, to serve

 

Instructions

Place garlic and milk in a small saucepan over low heat for 20 minutes or until garlic is softened. Remove from heat and, using a fork, mash garlic in milk until combined. Add anchovies, return pan to heat and cook, stirring continuously, for a further 10 minutes to develop flavours and allow anchovies to break down.

Gradually stir in butter, then olive oil, then cream until well combined and butter has melted. Transfer to a small dish and serve with vegetables and crusty bread.

Note

• You can substitute anchovies in oil that have been drained for the salted anchovies.

As seen in Feast magazine, Feb 2012, Issue 6.

Photography by Brett Stevens.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.