We’re making bagna cauda – a traditional winter dish from Alpine Piedmont in north-western Italy. This rich garlicky anchovy sauce is served as a dip with raw and cooked vegetables. Use whatever you can find that’s colourful and tasty, such as baby radishes, baby turnips, fennel, leeks, carrots, and green beans. You’ll want plenty of crusty bread too and can round out the feast with an assortment of salumi. Barolo optional!
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