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Cannelleni Bagna Cauda


Sustenance

19 - 11 - 18

Bagna Cauda literally translates as a "hot bath" in which to dip vegetables. Originating from the Piedmont region of Italy, we've added cannellini beans to give this rich, creamy dip some delicious oomph.

Cook Time:

30 MINS (+1HR SOAKING TIME)

Serves:

4 OR MORE PEOPLE

Ingredients

10 cloves of garlic, peeled

1 cup milk

6 good-quality anchovies, chopped

10g butter

200g tin of cannellini beans, drained

2 tbsp creme fraiche or double cream

3 tbsp apple cider vinegar

2 tbsp extra virgin olive oil

4 sprigs of fresh thyme, leaves picked

juice of ½ a lemon

black pepper

Crudites for dipping

Witlof, baby carrots, celery, radishes, bell pepper, baby cucumbers, etc.

Place the garlic cloves in a saucepan and cover with 1/4 cup of the milk.

Leave to soak for 1 hour, drain and discard the milk.

Place the garlic back in the saucepan with the rest of the milk and 1 tbsp of water.

Gently cook, partly covered with a lid, over a low heat for 20 minutes until the garlic is super tender.

Add the chopped anchovies to the pan and cook, stirring until they have broken down.

Add the butter and stir until melted.

Pour mixture into a blender along with the drained beans, creme fraiche or cream, vinegar, olive oil and thyme leaves.

Blitz until completely smooth.

Transfer to a bowl and add lemon juice and black pepper to taste.

Serve warm or at room temperature with the prepared crudites. The dip will keep for a couple of days covered in the fridge.

Sans Journal

Ingredients

10 cloves of garlic, peeled

1 cup milk

6 good-quality anchovies, chopped

10g butter

200g tin of cannellini beans, drained

2 tbsp creme fraiche or double cream

3 tbsp apple cider vinegar

2 tbsp extra virgin olive oil

4 sprigs of fresh thyme, leaves picked

juice of ½ a lemon

black pepper

Crudites for dipping

Witlof, baby carrots, celery, radishes, bell pepper, baby cucumbers, etc.

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