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Chicory with bagna cauda recipe image

Print Chicory with bagna cauda

Literally meaning 'hot bath', this anchovy and garlic sauce is traditionally served in Northern Italy with crudités and good bread for dipping. As well as chicory, try dipping any other crunchy veg you fancy. It's also delicious drizzled over steamed broccoli.


  • 8 garlic cloves
  • 200ml milk
  • 10 anchovy fillets (preferably salted)
  • 100g softened butter
  • Olive oil, for drizzling
  • Chicory leaves


  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.
  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.
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