Bagna cauda is a classic dipping sauce from Piedmont in Italy's north-west. It is traditionally kept warm in a terracotta pot over a flame and used as a dip for fresh vegetables. I also like to serve it over torn fresh mozzarella, or over grilled fish, with shaved globe artichokes and plenty of fresh lemon.
80g quality anchovies, chopped
3 cloves garlic, finely grated
120ml extra virgin olive oil
80g unsalted butter, at room temperature
Freshly ground black pepper
1. Add the anchovies, garlic and a little of the oil to a small pot and gently warm through. Once the anchovies have dissolved into a paste, add the remaining oil and let it just come to a bubble. Off the heat, add the butter and stir through to melt and combine. Add plenty of pepper and some salt - even though the anchovies are salty, this sauce needs a good, salty punch.
Tip You can use this as a sauce for vegetable dishes or salads, or the traditional way, with fresh crudites, such as dutch carrots, soft lettuces, whole radishes, celery heart, fennel, lightly blanched beans or sugar snap peas, spring or salad onions.