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Bagna Cauda

Serves 4-6 as a starter

100ml Lewis Road Creamery milk
8 cloves garlic, peeled
1x 95g jar Talatta anchovies with truffle  or plain anchovies in oil
150ml Salvagno extra virgin olive oil (EVO)
100g Lewis Road Creamery unsalted butter , cubed
150ml Lewis Road Creamery single cream

Place the milk and garlic in a small saucepan. Simmer over a very low heat until the garlic is soft (about 10 to15 minutes).

Use a wooden spoon to mash the garlic to a paste.

Add the drained anchovies and truffles from the jar and stir to help the anchovies melt into the liquid.

Add the EVO and butter and continue stirring until melted.

Sift for a smooth consistency.

Add cream and whisk to emulsify.

Serve warm, (ideally in a pot over a small flame) alongside a mix of raw and cooked vegetables such as celery, carrots, peppers, artichokes, potatoes, hard boiled eggs and Sabato crostini


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