Raw Vegetable Dip
calories: medium
category: vegetable dip
cost: medium
difficulty: high
preparation time: 150
Ingredients
Anchovies 300 gr.
Extra-virgin olive oil 3 decalitres
Butter 70 gr .
Garlic 6 cloves
Milk 2 spoonfuls
Vegetables:
Cardoons to taste
Celery stalks to taste
Fennel to taste
Artichokes to taste
Red peppers to taste
Cauliflower to taste
Savoy cabbage to taste
Lemon the juice of 1 lemon
An earthenware pot and burner for the Bagna Cauda
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Wine Tips
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Extra-virgin olive oil 3 decalitres
Butter 70 gr .
Garlic 6 cloves
Milk 2 spoonfuls
Vegetables:
Cardoons to taste
Celery stalks to taste
Fennel to taste
Artichokes to taste
Red peppers to taste
Cauliflower to taste
Savoy cabbage to taste
Lemon the juice of 1 lemon
An earthenware pot and burner for the Bagna Cauda
See our
Wine Tips
for your meals
Preparation Peel the garlic and slice it very fine. If you prefer it not too strong, let the sliced garlic soak in the milk for a couple of hours before using it. Then drain and dry them.
Melt the butter in the pot over the small burner over a low heat. Add the garlic and let it sauté without letting it get brown. Take the bones out of the anchovies and remove the heads. Wash them well to remove the salt. When the garlic starts to dissolve, add the anchovies to the mixture and then the oil, a little at a time. Stir carefully with a wooden spoon always in the same way. Cook the Bagna Cauda for ten minutes or until the anchovies have dissolved completely. Be careful not to let the mixture reach boiling point.
How to prepare the vegetables
Remove the tougher leaves of the cardoons and as they are inclined to darken, put them into water containing lemon juice. Remove the seeds and the stalks from the peppers. Wash them and cut them into pieces. Remove the outer tougher leaves of the artichokes and slice the inner tender leaves. Scald the cauliflower and cabbage and cut them into pieces. Cut the fennel into pieces and separate the more tender celery stalks.
When the dip is ready, serve it at table complete with the small burner still on. You should arrange each different type of vegetable on a plate for each person at the table as they will then dip them into the pot over the burner, in the middle of the table. The Chef's tips Dolcetto is a dry ruby red 11.5 to 13° wine with a slight almond taste, to be served at 18°C. Curiosity In certain parts of Northern Italy, the Bagna Cauda is served with flakes of truffles.
Melt the butter in the pot over the small burner over a low heat. Add the garlic and let it sauté without letting it get brown. Take the bones out of the anchovies and remove the heads. Wash them well to remove the salt. When the garlic starts to dissolve, add the anchovies to the mixture and then the oil, a little at a time. Stir carefully with a wooden spoon always in the same way. Cook the Bagna Cauda for ten minutes or until the anchovies have dissolved completely. Be careful not to let the mixture reach boiling point.
How to prepare the vegetables
Remove the tougher leaves of the cardoons and as they are inclined to darken, put them into water containing lemon juice. Remove the seeds and the stalks from the peppers. Wash them and cut them into pieces. Remove the outer tougher leaves of the artichokes and slice the inner tender leaves. Scald the cauliflower and cabbage and cut them into pieces. Cut the fennel into pieces and separate the more tender celery stalks.
When the dip is ready, serve it at table complete with the small burner still on. You should arrange each different type of vegetable on a plate for each person at the table as they will then dip them into the pot over the burner, in the middle of the table.
