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