Bagna Cauda from The Cooking of the Mediterranean by Jane Grigson

Name: Bagna Cauda from The Cooking of the Mediterranean by Jane Grigson
Ingredients: 18 plump cloves of garlic, skinned and sliced; milk; 18 large salted anchovies, soaked and filleted, or 3 × 50 g (1¾ oz) can of anchovy fillets in oil; 240–270 ml (8–9 fl oz) olive oil; 60 g (2 oz) butter; 6 eggs (optional)

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A bagna cauda – ‘hot bath’ – of anchovy sauce, with vegetables to dip into it, is a favourite dish in Piedmont. The vivid collection of vegetables is arranged o

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Ingredients

18 plump cloves of garlic, skinned and sliced
milk
18 large salted anchovies, soaked and filleted, or 3 × 50 g (1¾ oz) can of anchovy fillets in oil
240–270 ml (8–9 fl oz) olive oil
60 g (2 oz) butter
6 eggs (optional)