Method
1
Cut the previously stripped and sprouted garlic cloves into slices. Add them into a small pot and cover with milk. Once simmer, cook for 5 minutes. Set aside and rest for 10 minutes.
2
Drain garlic and add anchovies, and oil, and cook the sauce over low heat for half an hour, taking care that the syrup does not fry.
3
At the end of cooking, if you like a softer flavour, you can add a small piece of very fresh butter.
4
Pour the syrup into the appropriate earthenware stoves and accompany it with vegetables of your choice.
Chef Luca Ciano's Bagna Cauda
Ingredients
1 garlic bulb, clean
12 anchovies
500 ml milk
250300 ml extra virgin olive oil, Monini classico
1 red capsicum cut vertically into 2cm sticks
1 yellow capsicum cut vertically into 2cm sticks
2 sticks of celery, cut into 8-10cm pieces
2 carrots, peeled and cut into 8-10cm sticks
1 fresh fennel, cut into 2cm thick wedges
6 spring onions, cleaned and cut into 8-10cm sticks
2 large potatoes, boiled with skin on, then skin removed and cut into 6-8cm sticks
2 eggs
Ingredients
1 garlic bulb, clean
12 anchovies
500 ml milk
250300 ml extra virgin olive oil, Monini classico
1 red capsicum cut vertically into 2cm sticks
1 yellow capsicum cut vertically into 2cm sticks
2 sticks of celery, cut into 8-10cm pieces
2 carrots, peeled and cut into 8-10cm sticks
1 fresh fennel, cut into 2cm thick wedges
6 spring onions, cleaned and cut into 8-10cm sticks
2 large potatoes, boiled with skin on, then skin removed and cut into 6-8cm sticks
2 eggs
