This buttery version of a great Piedmontese classic was given to me by a most humbla and brilliant 21st-century alchemist, Luca Lamari, a great friend and Executive Chef at Santini London. Serve this super-tasty dipwith a large bowl of mixed crudités. Bagna cauda make an alchemic marriage with brassicas; pour it over lightly boiled or steamed romanesco or cauliflower. I also love this rich sauce over grilled steak or lamb.
INGREDIENTS
7 ounces garlic, thinly sliced
7 ounces canned anchovies in oil, rinsed and drained
14 ounces unsalted butter
METHOD
Half-fill a saucepan with water and bring to a boil. Find a bowl that will hold all your ingredients and is the right size to sit over your saucepan without falling in or sticking out too much. Place the garlic in the bottom of the bowl, top with the anchovies, and finally the butter. Lower the heat and leave to simmer gently until all the ingredients have dissolved into a seriously tasty sauce.
TASTY TRANSFORMATION
This sauce can be transformed by adding some roughly chopped toasted walnuts and a splash of cream. I also grate 100% cacao solids chocolate over it and a sprinkling of edible gold leaf, which is guaranteed to solve all existential problems.
