Starters & Light meals

Bagna cauda and sweet vegetables

By Abigail Donnelly
4
Easy
10 minutes
5 minutes
Wine/Spirit Pairing
Buitenverwachting Buiten Blanc 2011
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Ingredients

Method
  • 1/2 cup extra-virgin olive oil
  • 5 cloves garlic
  • 10 fillets anchovies
  • 3/4 cup butter
  • 1/2 head cauliflower, sliced, for serving
  • 12 radishes
  • 8 sticks celery

Method

Ingredients

Place the oil, garlic and anchovies in a saucepan and cook until the anchovies have melted into the oil.

Whisk in the butter until silky.

Serve hot with the sliced vegetables for dipping.

TASTE'S TAKE

Bagna cauda means 'hot dip' in Italian. It is served in a similar way to fondue.
Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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