Skip navigation and jump to content.
polenta_2.jpg

 the goods

2tblspns butter

2-3 cloves garlic

1/2 cup olive oil

6-8anchovy fillets

2 tblspns heavy cream

fresh vegetables to serve with: carrots, celery, jerusalem artichokes, cauliflower and broccoli florets, aparagus spears...

grissini or crostini

time:

  • 10 minutes for dip
  • 10 minutes to prepare vegetables

view the 'double dipping' newsletter which featured this recipe

bagna caoda dip

anchovies; these whiskery little buggers have a wallop of flavour. love 'em or hate 'em you'll be hard pressed to resist this classic italian dip

melt: 2 tablespoons of butter in a saucepan with 6-8 anchovy fillets and 2 crushed cloves of garlic. use a wooden spoon to mash the garlic and anchovies into the melted butter. a paste will form. add 1/2 cup of good olive oil and then, for good measure, 2 tablespoons of cream (optional). serve warm

serve: with blanched or fresh vegetables. asparagus spears, cauliflower and broccoli florets, red peppers, carrots, fennel, radishes...and some crunchy grissini

stella? no, blanch. (sorry tennessee) you blanch vegetables by scalding them in boiling water, or tossing them in a little water and micro-waving them for 2 minutes. then you rinse them in cold water to arrest the cooking process. this makes them tender and crisp at the same time. perfect, really

build a meal: if all goes according to plan, you can use the leftovers to make a bloody good scramble for breakfast. some eggs, some chopped bacon and a little parsley. mmm

*please, just don't tell your date that you're planning to serve them the leftovers for breakfast. that would be a seduction faux pas

\