Name: Bagna cauda with vegetables
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 1
Ingredients: 8 celery sticks; 1 red capsicum, seeded, thickly sliced; 1 yellow capsicum, seeded, thickly sliced; 1 baby fennel bulb, trimmed, core removed, thickly sliced; 200g green round beans, trimmed, blanched; 1 bunch baby (Dutch) carrots, trimmed; 1 bunch radish, trimmed; 250ml (1 cup) extra virgin olive oil; 75g butter, chopped; 3 garlic cloves, finely chopped; 10 drained anchovy fillets, finely chopped

Bagna cauda with vegetables

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Prep Time:
20 minutes

Cook Time:
5 minutes

Total Time:
25 minutes

Savor the umami-rich garlic sauce from Piedmont with fresh, vibrant vegetables.

Ingredients:

8 celery sticks
1 red capsicum, seeded, thickly sliced
1 yellow capsicum, seeded, thickly sliced
1 baby fennel bulb, trimmed, core removed, thickly sliced
200g green round beans, trimmed, blanched
1 bunch baby (Dutch) carrots, trimmed
1 bunch radish, trimmed
250ml (1 cup) extra virgin olive oil
75g butter, chopped
3 garlic cloves, finely chopped
10 drained anchovy fillets, finely chopped

Instructions:

Artfully display the vegetables on a beautiful platter.
In a small saucepan, gently heat the oil and butter until the butter is melted and begins to foam. Utilize a spoon to skim off any surface impurities.
Saute the garlic briefly until fragrant and softened, then stir in the anchovy until it starts to dissolve. Season with pepper, then transfer to a serving bowl and enjoy with the vegetables.

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