Tartra | Gourmet Traveller

Ingredients

• ½ ciabatta loaf, thinly sliced
• For drizzling: extra-virgin olive oil
• To serve: inner celery stalks
• 50 gm butter, coarsely chopped
• 1 onion, finely chopped
• 1 sprig each rosemary and sage
• 1 fresh bay leaf
• 200 ml pouring cream
• 250 ml milk (1 cup)
• 3 eggs
• 2 egg yolks
• 20 gm finely grated Parmigiano-Reggiano (¼ cup)
• Bagna cauda
• 1 garlic head
• 60 ml extra-virgin olive oil (¼ cup)
• 10 anchovy fillets
• Finely grated rind of 1 lemon