Seared pigeon with blackberries and beetroot
🍽 Serves 6 as a starter◆ Medium
Dinner party starter recipes · Italian recipes
Piedmontese bagna cauda
Bagna cauda is THE dip of Piedmontese cuisine. This simple dish contains heaps of garlic, anchovy and olive oil – three of our favourite things. An easy starter that’s guaranteed to go down a storm. Chris Leach, chef at lauded Italian restaurant Manteca in London, shared this recipe with us; try his version of bollito misto too, for an Italian main fit for a feast.
Gluten-free
Serves6
Hands-on10 min. Simmering time 20 min
Oven20 min
DifficultyEasy
Method
Put the milk and garlic cloves in a small pan and bring to a gentle simmer. Cook for around 20 minutes until the garlic is very soft and the milk has almost entirely evaporated.
Tip the contents of the pan into a blender, add the anchovies and whizz to a smooth paste. With the motor still running, gradually pour in the olive oil in a steady trickle to emulsify the mixture. Serve warm with seasonal crudités, bread and/or cooked potatoes arranged on a serving platter.
Nutrition
| Calories | 204kcals |
|---|---|
| Fat | 19g (4g saturated) |
| Protein | 6g |
| Carbohydrates | 3.2g (2.1g sugars) |
| Fibre | 0.5g |
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