Nebbiolo bagna cauda with blanched vegetables
by
Theo says: 'The first time I tasted bagna cauda was at a restaurant in Asti, Piedmont. I couldn’t believe how much garlic was in it! It came served on top of some blanched vegetables, all with different textures. It’s funny how anchovies are in so many Piemontese dishes even though the region is land-locked – but there’s a good reason for the anomaly. The Piemontese have always produced wonderful wine, some of the finest in Italy, and they would trade barrels of it with the Venetians. The barrels of wine would go to Venice and then come back packed full of salted anchovies.'
This recipe is taken from The Italian Deli Cookbook by Theo Randall (£26, Quadrille). Photography by Lizzie Mason.
Ingredients
- 4 globe artichokes , violet
- 8 carrots , young and tender, scrubbed
- 400g of broccoli , longstem
- 400g of asparagus , tough ends trimmed
- sea salt
Bagna cauda
- 6 garlic cloves , peeled, halved and central green stems removed
- 150ml of red wine , Nebbiolo variety
- 250ml of whole milk
- 100g of anchovy fillets in oil , drained and oil reserved
- 100ml of olive oil
Method
1
Place the whole artichokes in a large saucepan. Add a good pinch of salt and fill with water. Hold the artichokes under the water using a lid smaller than the diameter of the saucepan and place the pan on a medium heat
- 4 globe artichokes , violet
- sea salt
2
Bring the liquid to the boil and simmer the artichokes for 10 minutes, until a sharp knife inserted into the bases and stems enters without resistance (cook a little longer, if necessary)
3
Drain the artichokes and leave to cool. Peel off the outer leaves until you reach the tender, inner leaves, then cut the artichoke in half and scoop out the thistly centre with a teaspoon, leaving the tender choke. (If you use young violet artichokes there will be very little if no thistly centre.) Peel the
tough green outer stem with a peeler to reveal the tender stem. Cut in half lengthways and leave to one side
4
Bring a saucepan of salted water to the boil. Add the carrots and boil for 5 minutes, until tender, then remove them using a slotted spoon and set aside to drain
- 8 carrots , young and tender, scrubbed
6
To make the bagna cauda, place the garlic cloves, wine and milk in a small saucepan on a low heat. Cook slowly for 20 minutes, until the garlic is very soft. Add the anchovies and cook gently for 5 minutes, until they have dissolved into the liquid. Remove from the heat and pulse the mixture using a handheld stick blender, adding the olive oil and anchovy oil a little at a time. Once the sauce is emulsified, place it back on a low heat and keep warm
- 6 garlic cloves , peeled, halved and central green stems removed
- 150ml of red wine , Nebbiolo variety
- 250ml of whole milk
- 100g of anchovy fillets in oil , drained and oil reserved
- 100ml of olive oil
7
Place a warm bowl in the middle of a large serving platter and arrange the blanched vegetables around the outside. Gently pour the warm bagna cauda into the bowl and serve, allowing everyone to help themselves
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Nebbiolo bagna cauda with blanched vegetables
