The recipe of the bagna cauda
The bagna cauda is a beautiful Provençal tradition that celebrates our seasonal vegetables accompanied by a warm anchovy sauce.
For 4 people
Preparation time: 25 minutes
Cooking time: 30 minutes
Difficulty level: Easy
Cost: Affordable
Ingredients:
1 head of garlic
10 anchovy fillets in oil
250 ml extra virgin olive oil
1 green bell pepper
1 romaine heart
1 carrot
1 celery stalk
1 radish
1 kohlrabi
1 cauliflower
Salt, pepper
Recipe steps:
Peel, degerm, and finely chop the head of garlic. Cook the anchovies, garlic, and olive oil over low heat in a heavy-bottomed saucepan without browning, stirring often for 30 minutes.
Wash and peel the vegetables, then cut them lengthwise into quarters.
Serve the sauce in a gravy boat, slightly warm.
Tip: Be careful with the seasoning since the anchovies are already salty.
> Learn more about Gérald Passedat's cuisine
