Name: Bagna càuda with witlof and fennel
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6
Ingredients: 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

Bagna càuda with witlof and fennel

Australian Gourmet Traveller recipe for bagna càuda with witlof and fennel.

Serves 6

Prep

10M

Cook

10M

Total

20M

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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.

Ingredients

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

Main

1.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.

Styling by Geraldine Muñoz

By Gourmet Food Team

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking and dining. The Gourmet Traveller legacy is one of trust, prestige and relevance.

Ingredients

Method

Main

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