Sometimes I like to finish this sauce with a little black pepper. You usually won’t need to add any salt to this recipe, depending on the saturation of salt in the anchovies you are using.

To prepare the bagna cauda, start by peeling the garlic heads, removing each clove's skin (1), then with a small knife score ...

Nestle the shrimp into the bagna cauda and cook, turning once, until just pink in spots. Cover and simmer until the shrimp are pink all over, 3 minutes longer. Remove from the heat. Arrange the ...

Antonio Carluccio came up with the brilliant idea to make a bagna cauda in a milder form and use as a sauce for vegetables and pasta. Roasting beetroot in the oven (or even better, in a wood-fired ...

and she also wants anyone trying the recipe to “enjoy the sight of the skin bursting open.” She added a twist to her grandmother’s way by serving the vegetables with bagna cauda dipping sauce.

This colourful veg-packed salad looks beautiful on the plate and is great with bagna cauda, a flavoursome anchovy dip. For the dressing, heat the anchovies with the garlic in the milk until soft ...

Pre-cooking them in boiling water for about 30 minutes to soften is suggested in many recipes. Though high ... Raw cardoon is eaten with bagna cauda in Piedmont and boiled cardoon is delicious ...