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    Heston's Bagna cauda

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    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

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    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.

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