Bagna Cauda is a rich, creamy, salty, garlicky dip for raw vegetables (think hummus) that works well as a pasta sauce.
Traditional Piedmont recipes use a lot of butter, and olive oil, and I thought the suggestion in one online recipe of using a litre of milk and discarding half after cooking ridiculous. So I combined the best frugal bits of several recipes, coming up with a sauce that will serve 4.
Serves 4
300ml whole milk
6 garlic cloves, peeled
1 tin of anchovies in oil
40g walnuts
120ml olive oil
Simmer the garlic and walnuts in the milk for 10 minutes, taking care it does not boil over.
Ideally, leave the milk to cool for 10 minutes, but this is not necessary (I think it emulsifies better when cooler, but none of the recipes I looked at recommended this).
Pour into the beaker that comes with a stick blender (mine is plastic, which is another reason to wait for the milk to cool a little otherwise it might crack). Add the anchovies and their oil, the vinegar, and whizz until smooth.
Placing the beaker on a damp cloth to stop it sliding around, whizz the sauce with one hand and dribble in the olive oil with the other hand until incorporated.
Serve with raw vegetables (carrots, celery, beetroot, cauliflower, fennel, endive) as a dipping sauce, pour over roasted vegetables (we had ours over roasted cauliflower and leek, with extra sunflower seeds), or as a pasta sauce.
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