Page title and description

Salad dressings & dips
Chicory with bagna cauda
Ingredients
- 8 garlic cloves
- 200ml milk
- 10 anchovy fillets (preferably salted)
- 100g softened butter
- olive oil, for drizzling
- chicory leaves
Method
Prep time:
5 min
PT5M
Cooking time:
45 min
PT45M
-
Step 1
Put the garlic cloves in a small pan, cover with the milk and simmer for about 40 minutes until the garlic is soft. Pour the entire contents of the pan into a food processor, add the anchovy fillets and process until smooth. -
Step 2
Slowly add the softened butter and then drizzle in olive oil to taste. You should have a sloppy, emulsified sauce. Sometimes it has a tendency to separate; you can bring it back together by warming it gently while whisking. Serve with the chicory leaves.