Ben Dearnley
We’ve used white anchovies in our take on the classic Italian sauce, bagna cauda. They have a more delicate flavour than their more ubiquitous, brown and salty brother and work perfectly with our pork Milanese recipe here.
Ingredients
Method
For white anchovy bagna cauda, place garlic and milk in a saucepan over low heat; bring to a simmer and cook until garlic is just tender (25 minutes).
Combine garlic-milk mixture, anchovies, walnuts and butter in a blender; blend until smooth. Gradually add oil in a thin, steady stream. Blend to combine. Season and keep warm (if it gets too thick, add a little water).
Combine crumbs and parmesan in a shallow bowl. Season to taste.
Lightly dust pork with flour. Dip in egg, then crumbs, shaking off excess. Transfer to a plate.
Heat 60ml oil in a large, heavy-based frying pan over medium-high heat. Add pork and cook, turning once, until golden brown, (2-3 minutes each side). Rest on paper towel. Keep warm.
Wipe pan with paper towel. Add remaining oil and return to a medium heat. Add cavolo nero and stock and cook, stirring occasionally, until wilted (6 minutes). Add 2 tbsp bagna cauda and toss to coat.
Divide cavolo nero and pork among plates, spoon over bagna cauda and serve with lemon wedges.
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