A traditional Italian anchovy recipe with a twist.
Prep time:10 mins
Cook time:10 mins
- 2 tablespoons olive oil
- 2 x 45g cans John West Anchovies in Olive Oil, undrained
- 2 cloves garlic, peeled and thinly sliced
- 40g butter
- Raw vegetable crudités for dipping
- Crusty bread for dipping
Place olive oil, the contents of John West Anchovies and garlic into a heavy based pan. Gently cook over a low heat for 10 minutes, stirring occasionally until softened.
Remove pan from the heat and gradually add the butter stirring until mixture forms a dipping consistency.
Serve warm in a small pot with vegetables and bread for dipping.
Bagna Cauda is an Italian favourite dip served as an appetizer. It is served in an earthenware pot or fondue and kept warm over a candle.