5 tablespoons olive oil
80 g/3 oz butter
2 cloves garlic, finely chopped
100 g/32 0z salted anchovies, heads removed, cleaned and filleted, soaked in cold water for 10 minutes and drained
1 small white truffle, very thinly sliced


1.Bring a saucepan of water to the boil, then reduce the heat and simmer.
2.Heat the olive oil with the butter in a smaller saucepan without letting them brown.
3. Add the garlic and place the saucepan in the simmering water. Chop the anchovies, add them to the oil mixture and mash with a wooden spoon until they have disintegrated and the sauce is smooth.
4. Just before serving, add the truffle.
5.Pour the bagna cauda into a fondue pot or dish and serve.
6.For poached cardoons or raw vegetables. 1

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