Bagna cauda with vegetables

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Bagna cauda with vegetables
  • 0:20 Prep
  • 0:05 Cook
  • 10 Servings
  • Capable cooks

This salty, garlicky sauce from the Piedmont region is perfect with crisp, bright vegies.

Featured in
Easter, Nutrition information

Ingredients

  • 8 celery sticks
  • 1 red capsicum, seeded, thickly sliced
  • 1 yellow capsicum, seeded, thickly sliced
  • 1 baby fennel bulb, trimmed, core removed, thickly sliced
  • 200g green round beans, trimmed, blanched
  • 1 bunch baby (Dutch) carrots, trimmed
  • 1 bunch radish, trimmed
  • 250ml (1 cup) extra virgin olive oil
  • 75g butter, chopped
  • 3 garlic cloves, finely chopped
  • 10 drained anchovy fillets, finely chopped

Method

  • Step 1
    Arrange vegetables on a serving platter.
  • Step 2
    Cook the oil and butter in a small saucepan over low heat, stirring, until the butter melts and starts to foam. Use a spoon to skim the surface.
  • Step 3
    Add the garlic and cook for 30 seconds to 1 minute or until just soft. Add the anchovy and cook, stirring, for 1 minute or until the anchovy dissolves slightly. Season with pepper. Transfer to a serving bowl and serve with the vegetables.

Nutrition

  • 1255 kj

    Energy

  • 30g

    Fat Total

  • 7.5g

    Saturated Fat

  • 3.5g

    Fibre

  • 2.5g

    Protein

  • 5g

    Carbs (total)

All nutrition values are per serve
  • Author: Liz Macri
  • Image credit: Al Richardson
  • Publication: Australian Good Taste

Source: taste.com.au

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