Bagna cauda literally means ‘hot bath’. It must be made just before serving, as it will separate if left to stand for too long.
- For the bagna cauda, blanch the garlic cloves in a small saucepan of boiling water for 20 seconds. Repeat process twice more, changing the water between each.
- Place garlic in a small pan over low heat with the anchovies, oil and butter. Cook for 1 hour, stirring occasionally and gently breaking up with a wooden spoon, until the garlic and anchovies have completely broken down.
- Meanwhile, preheat the grill to high. Place capsicum under the grill, skin-side up, for 3-4 minutes until skins blacken and blister. Transfer to a plastic bag, or place in a bowl and cover with plastic wrap, and allow to cool. Once cool, remove skins, then cut into thick strips.
- To serve, top grilled bread slices with capsicum, and drizzle over bagna cauda.
You may need it
Food Storage Container Set
Surface Utensil Holder
Cutting Board Set