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Bagna cauda

Ingredients 16
Servings 0


  • 750
  • 4
    large cloves garlic, peeled
  • 60
  • 10
    flat anchovy fillets
  • 15
    chopped parsley
  • 1
    cayenne pepper
  • sweet peppers (any colour), cored and cut into wide strips
  • cucumber, thickly sliced
  • carrots, peeled, sliced lengthways
  • celery stalks
  • baby marrows, sliced lengthways
  • cherry tomatoes
  • radishes
  • fresh button mushrooms, whole or halved
  • spring onions


Boil cream and garlic until reduced to 250 ml (1 cup) and really thick. Cool. Remove garlic. (Watch cream as it boils, it boils over easily.) Melt butter in a small saucepan and mash anchovies into it. Stir in parsley and cayenne pepper. Stir into thickened cream and just heat through. Pour into a small bowl and keep hot over a candle. VEGETABLES: All these vegetables (except mushrooms) should be prepared and placed in iced water to chill and crisp. Drain well and arrange on a platter, to eat with hot sauce. Cauliflower florets are also delicious and scoop up sauce very efficiently.

Read more on: dairy

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