Name: Bagna cauda
Cook time: 25 min
Total time: 25 min
Ingredients: 2 2/3 cup (600ml) thickened (heavy) cream; 60 gram (2 ounces) butter; 45 gram (1½ ounces) anchovy fillets, drained, chopped finely; 2 clove garlic, crushed; vegetables of choice, to serve

Bagna cauda

Bagna cauda is a warm dip; you can serve it in a fondue pot with a small tea light or gentle flame underneath. Serve the dip with your favourite selection of crisp vegetables.

Makes 2.75 Cup

Cook

25M

Ingredients

2 2/3 cup (600ml) thickened (heavy) cream

60 gram (2 ounces) butter

45 gram (1½ ounces) anchovy fillets, drained, chopped finely

2 clove garlic, crushed

vegetables of choice, to serve

Method

1.Place cream in small saucepan; bring to the boil. Reduce heat to low; simmer, uncovered, about 15 minutes or until cream thickens, stirring frequently.

2.Meanwhile, melt butter over low heat in medium saucepan, taking care not to brown butter. Add anchovy and garlic; stir until mixture is combined and becomes paste-like.

3.Stir hot cream into anchovy mixture until well combined; serve warm with a selection of your favourite vegetables.

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