Be Inspired to Make Bagna Cauda: With Roberta by Roberta Muir

  • Italian anchovy dip (Bagna cauda)

    Italian anchovy dip (Bagna cauda)

    from Be Inspired to Make Bagna Cauda: With Roberta Be Inspired to Make Bagna Cauda by Roberta Muir

    • Categories: Dips, spreads & salsas; Sauces, general; Appetizers / starters; Suppers; Italian
    • Ingredients: anchovy fillets in oil; baby vegetables; store-cupboard ingredients
    show

  • Show all Recipes...

Notes about this book

This book does not currently have any notes.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • Published Jul 30 2021
  • Format Magazine
  • Page Count 10
  • Language English
  • Countries Australia
  • Publisher Be Inspired Food-Wine-Travel

Publishers Text

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 an array of 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!

This Recipes+Videos Online Cooking Class includes:

  • a step-by-step recipe video
  • matched wine suggestions
  • a zabaglione recipe as an easy optional dessert
  • extra recipe suggestions to keep feasting on any leftover bagna cauda

Other cookbooks by this author