This room-temperature version of the classic Piedmontese "hot bath" is a fantastic dip served with a mixture of cooked and raw vegetables.
A variety of bite-size vegetables can accompany the bagna freida. Photo: William Meppem
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10 cloves garlic, peeled
1 cup milk
¼ cup walnuts
1 tbsp apple cider vinegar
½ tsp honey
1½ cups olive oil
6 new potatoes, scrubbed
1 cup broccoli florets
1 cup cauliflower florets
6 young carrots, scrubbed
3 stalks celery, de-threaded and cut into thin strips
6 radicchio leaves, washed
1. Place the garlic and milk in a small saucepan and bring to a simmer. Remove the garlic and cool in iced water.
2. Combine the garlic, anchovies, walnuts, vinegar and honey in a small food processor and blend to a paste. Add the olive oil a little at a time until a thick dip is created. (The dip will not fully emulsify.) Set aside.
3. Place the potatoes in a saucepan of cold water, add a teaspoon of salt and bring to a simmer. Simmer for 10 minutes or until the potatoes are tender. Test the potatoes with a sharp knife for doneness. Drain the potatoes and cut in half.
4. Return the water to the boil and blanch the broccoli and cauliflower for just 45 seconds. They do not need to be cooked through.
5. Serve the bagna freida dip with the cooked and raw vegetables.