Bagna Càuda with Roasted Vegetables

Ingredients

• 8 anchovy fillets, finely chopped 8 anchovy fillets, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1/2 cup (120ml) extra virgin olive oil 1/2 cup (120ml) extra virgin olive oil
• 4 tablespoons unsalted butter 4 tablespoons unsalted butter
• 1/2 teaspoon red pepper flakes (optional) 1/2 teaspoon red pepper flakes (optional)
• Assorted roasted vegetables (bell peppers, zucchini, cauliflower, etc.) Assorted roasted vegetables (bell peppers, zucchini, cauliflower, etc.)

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat: 26g (Saturated Fat: 8g)
• Carbohydrates: 2g (Sugars: 0g)
• Protein: 4g
• Fiber: 0g
• Salt: 1.5g

Preparation

1. 1.
   In a small saucepan, heat the olive oil and butter over low heat until the butter has melted.
2. 2.
   Add the minced garlic and anchovy fillets to the saucepan. Cook gently, stirring occasionally, until the anchovies have dissolved and the garlic is fragrant.
3. 3.
   If desired, add the red pepper flakes for a hint of spice.
4. 4.
   Remove the saucepan from heat and let the Bagna Càuda sit for a few minutes to allow the flavors to meld together.
5. 5.
   Meanwhile, prepare the roasted vegetables by cutting them into bite-sized pieces and roasting them in the oven until tender and slightly charred.
6. 6.
   Serve the Bagna Càuda in a warm dish alongside the roasted vegetables for dipping.

Treat your ingredients with care...

• Anchovy fillets — Rinse the anchovy fillets under cold water and pat them dry before chopping to remove excess saltiness.

Tips & Tricks

• For a vegetarian version, you can substitute the anchovies with capers for a similar briny flavor.
• Adjust the amount of garlic and red pepper flakes according to your personal taste preferences.
• Serve the Bagna Càuda and roasted vegetables on a warm platter to keep them at an optimal temperature.
• Use a variety of colorful vegetables to make the dish visually appealing.
• Leftover Bagna Càuda can be refrigerated and reheated gently before serving.

Serving advice

Serve the Bagna Càuda and roasted vegetables family-style, allowing everyone to gather around and enjoy the communal experience of dipping and sharing.

Presentation advice

Arrange the roasted vegetables in an attractive pattern around the warm dish of Bagna Càuda. Garnish with fresh herbs, such as parsley or basil, for a pop of color.