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Bagna càuda with witlof and fennel


This traditional hot anchovy dip is sublime served with cold, crisp vegetables and crusty bread on the side. You can serve it with all kinds of vegetables, raw or steamed.

You'll need

125 ml (½ cup) olive oil 100 gm butter, coarsely chopped, at room temperature 12 anchovy fillets 5 garlic cloves, finely chopped 3 witlof, leaves separated 2 fennel, thinly sliced lengthways, fronds reserved for serving To serve: crusty Italian bread and black olives

Method

  • 01
  • Process oil, butter, anchovies and garlic in a blender until smooth, then transfer to a saucepan and stir occasionally over low heat until garlic is soft and mixture splits (8-10 minutes). Season to taste and serve warm with witlof, fennel, fennel fronds, olives and bread on the side.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Jun 2009

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