BAGNA CAUDA

This is actually a great dip from Piedmont normally served with crudités during aperitivo time. It is really not for the faint hearted as the amount of garlic is eye-watering, but cooking the garlic in milk beforehand tempers the strong taste. The result is an anchovy lover’s elixir. I used this as a sort of relish to accompany the veal, as in “Vitello Tonnato”. Prepare the “bagna cauda” two days beforehand. I think it improves in flavour.

YOU WILL NEED:

60 cloves garlic, peeled (yes, 60 cloves) 400ml whole milk 200g drained anchovies

1. Put the garlic and milk into a pot and place it on the heat. Bring the pot to the boil, then reduce the heat and let it pot simmer gently for about 15 minutes till the garlic softens.

2. Add the anchovies and cook while stirring with a wooden spoon for another 5 minutes. Transfer the mixture to a food processor and blitz it.

3. Run the mixture through a mouli, or a press it through a fine mesh sieve to get rid of any small fish bones that might remain. Aim for a smooth, velvety finish.

4. Cover the mixture and store it in the fridge until needed. Warm it gently in a pan before serving.