Bagna Cauda

Hot Garlic and Anchovy Dip

The Piedmontese love garlic and anchovy, and this is a wonderful combination of both, to be served in a fondue dish in the middle of the table, or in little individual pots each with a candle underneath. My recipe is milder than usual-the garlic isn't too pungent-so that everyone can enjoy it.

The vegetables for dipping should be very fresh and tender. Choose from celery, Jerusalem artichokes, small globe artichoke, cardoons, yellow and red peppers, cucumber, fennel, radicchio and asparagus. Trim and cut into small pieces.

Serves 6 or more

16 garlic cloves, peeled

Milk to cover

300g anchovy fillets (preferably salted and rinsed), or 30 anchovy fillets in oil, drained

300g butter (Alpine is best), cut into pieces

200ml extra virgin olive oil

100ml double cream

Selection of raw vegetables

A little beaten egg (optional)

Put the garlic cloves into a small pan, cover with milk and cook extremely slowly over a very low heat until the garlic is soft. Remove from the heat and crush the garlic into the milk until the mixture becomes creamy. Add the anchovies and let them dissolve, stirring over a very low heat. When everything is amalgamated, add the butter and olive oil and stir gently to combine. Finally add the cream.

Pour the bagna cauda into little fondue dishes, or into one single one, and keep warm over a lighted candle. Now, one by one, dip the tips of the vegetable pieces into it, and eat with bread. Repeat this until you have finished everything or you are satisfied! At the end, you can stir a spoonful of beaten egg into the last of the sauce and let it coagulate. This will be the last wonderful morsel.

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