Bagna cauda (hot achovy) and autumn vegetables


For the sauce

  • 16 anchovies in oil
  • 1/2 head of garlic
  • 20 cl of olive oil

For the vegetables

  • 200g carrots
  • 300 g cauliflower florets
  • 1 bunch of radishes
  • 200 g button mushrooms
  • olive oil

  • 1 tablespoon(s) dried aromatic herbs
  • 1/2 ball of country bread


  1. Preheat the oven to 200°/th. 6-7. Peel the carrots and cut them into sticks. Wash the cauliflower florets and radishes. Clean the mushrooms. In a pan of boiling salted water, blanch the carrots and cauliflower for 5 minutes, then drain them. Arrange the vegetables on a baking tray, drizzle with a drizzle of olive oil, salt and pepper with a grinder, sprinkle with aromatic herbs and cook for 20 minutes so that they remain crunchy.

  2. Cut the bread into slices, spread them out on a baking tray and drizzle with a drizzle of olive oil. Place the vegetables in the oven halfway through cooking.

  3. Put the anchovies and the peeled garlic cloves in a mortar (or in the bowl of a blender), crush them with a pestle (or blend them) to obtain a paste. Pour this paste into a small saucepan and over low heat, add the olive oil gradually, mixing as if you were making mayonnaise.

  4. Serve the crunchy vegetables with the hot achovy and toast with olive oil.

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