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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Cooking tools:

Saucepan
Chef's knife
Cutting board
Wooden spoon
Serving platter
Serving basket
Plate
Ramekin

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)