zoom Heston's Bagna cauda
  • Print A4 A5
  • Save to your scrapbook
    • Close

    Save to your scrapbook

    Heston's Bagna cauda

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory
      Close

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note
      Close

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Heston's Bagna cauda

    ''This is my version of an Italian classic and it is served at room temperature rather than warm to make it a perfect accompaniment to cold meats, olives or chargrilled bread. Alternatively use it as a dressing for a Caesar salad or a sauce for barbecued pork.'' Heston

    Serves: 4

    Ingredients

    • 130g garlic cloves (from a pack of 3), halved – remove any green in the middle
    • 800ml semi-skimmed milk
    • 15g Cooks’ Ingredients Breadcrumbs
    • 2 tbsp water
    • 100g Waitrose Anchovy Fillets in extra virgin olive oil, rinsed
    • 75ml 100% Italian Extra Virgin Olive Oil
    • 4 tsp lemon juice
    • To serve, a selection of:
    • Pane Toscano Traditional Ciabatta, grilled
    • Pane Toscano Olive Toscani, grilled
    • Waitrose Taggiasca Olives
    • Crudités

    Method

    1. Cover the garlic with 100ml milk and add a dash of cold water.Bring slowly to a simmer, then pour into a sieve and rinse the garlic under cold running water. Discard the milk. Return the garlic to the pan and repeat this process three times more.
    2. In a pan, cover the garlic with the remaining 400ml of milk andbring to a simmer. Cook until the garlic is very soft and the milkhas reduced in volume (about 10–12 minutes), taking care not tolet it boil over. Remove from the heat and pour into a jug.
    3. Blitz using a hand blender or food processor until smooth, then addthe breadcrumbs, water and anchovy fillets and blitz again untilsmooth. While blitzing, slowly add the olive oil and lemon juice, thenpass the mixture through a fine sieve. Refrigerate until required.

      4. Copyright © Heston Blumenthal 2010

    Your recipe note

    Edit your recipe note

    Drinks recommendation

    Araldica la Luciana 2008. Gavo, Piedmont, Italy. A refreshing, lightly aromatic wine made from the Cortese grape. It’s made in Piedmont, the same region in Italy from where bagna cauda hails.

    Comments

    Average user rating

    3 stars

    Glossary