Bagna cauda 🥕.
You can cook Bagna cauda 🥕 using 8 ingredients and 4 steps. Here is how you cook it.
Ingredients of Bagna cauda 🥕
- It's 130 g of cloves of garlic, peeled and halted.
- You need 800 g of semi-skimmed milk.
- It's 15 g of bread crumps.
- It's 100 g of anchovy fillets in olive oil, drained.
- You need 75 g of olive oil.
- It's of Juice of 1/2 lemon.
- Prepare of Raw and blanched seasonal vegetables.
- It's of Sourdough bread (for serving).
Bagna cauda 🥕 step by step
- Blanch the garlic in 100 g milk four times,using a fresh milk each time. Blanching garlic in the milk gives it a mild, sweet and slightly nutty character. First you need to peel and de germ the garlic cloves. Next, cover them with milk in a saucepan and bring slowly to the boil. As soon as the milk starts to a boil, strain the garlic and discard the milk. Rinse the cloves in cold tap water before returning to the pan, and repeating the process with fresh milk 3 more times..
- Cover the blanched garlic with the remaining 400 g milk and bring to a simmer. Cook for 10-12 minutes until the garlic is very soft and the milk has reduced in volume, take care to not let it boil over. Remove from the heat..
- Blitz the garlic and milk until smooth, using a hand blender or food processor then add the breadcrumbs, 30 g cold tap water and the anchovy fillets. Blend until smooth again. Continue to blend while slowly aging olive oil and lemon juice, then strain the mixture through a fine sieve..
- Put the bagna cauda in a small saucepan over a low medium heat and warm through. Decant into a serving bowl, and serve with raw and blanched seasonal vegetables and grilled bread. Enjoy !.
