Vegetable fondue of hot anchovies

Bagna cauda

Ingredients 6-8 persons

100 grams canned anchovies (in olive oil)

4-6 cloves of garlic

50 grams of butter

200 ml olive oil (or 150 olive oil + 50 nut oil)

possible splash of red wine

there:

Cauliflower

Carrots Peppers

Celery

Fennel

Crusty bread

🕐 10🔪 30🍳 ️ 👩🏼‍🍳

1. On a very low heat, slowly melt the butter.

2. Squeeze garlic and gently sauté that with you: be careful not to burn the garlic.

3. Pour in olive oil little by little, mixing all the time.

4. Meanwhile, chop the anchovies very finely.

5. Remove the pan from the heat and mash the anchovies into the fat mixture. If you want to add wine, you can add a little wine now.

6. Return the pan to the heat and slowly heat while stirring until an almost smooth mixture forms.

7. Then leave the mixture on a very low heat (with hot plate if necessary).

8. Cut all vegetables into thin strips, florets or pieces. Arrange everything on a platter.

9. Slice coarse pieces of bread with it or serve with breadsticks.

👉🏽 Bagna cauda comes from Piedmont and is eaten there in many variations. Feel free to try some. For example, with a little truffle oil as well.

👉🏽 This is a starter, but can also be eaten as a main course. In that case, serve with zucchini or potatoes cooked in their skins, for example.

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Nice to know The first time I ate Bagna cauda, I wasn't too fond of anchovies. I just didn't like the saltiness of it. Unsuspectingly, I dipped vegetables and bread into the mixture, murmuring "delicious, delicious. Whether I loved anchovies too, the person next to me at the table asked. I said "no, how so? I was looked at madly until a friend whispered to me that surely that is one of the main ingredients.

Meanwhile, I love anchovies.