The Bagna Cauda is a typical Nice aperitif also called the Nice fondue. The chef reveals a little trick to add a little crunch to your Bagna Cauda, you will accompany your vegetables with Socca Chips® in order to dip them in the anchoïade. Our Socca Chips® are made from chickpea flour, like the famous traditional cake from Nice called Socca, and they are gluten-free and additive-free too! Enjoy your meal!
The Chef’s Bagna Cauda
By Luc Salsedo
Season: Spring and summer, depending on the vegetables you find!
Difficulty: Easy
What are we drinking?
– White wine
– A local beer
Ingredients :
For the vegetables
- Radish
- Celery heart
- Purple artichoke
- Small green salad peppers
- Carrots
- Courgettes from Nice
- Cauliflower
For the anchoïade (a hot sauce made with anchovies, garlic and olive oil)
- Anchovy fillets
- Garlic
- Pepper
- Olive oil
And to finish …
- 1 packet of Socca Chips®
Recipe :
For the vegetables
- Cut the carrots, peppers, courgettes and celery into sticks.
- Prepare the artichokes, cut them into quarters.
- Cut the radishes into roses and let them soak in ice water for 10 min (with all the other vegetables). This makes them crunchier!
For the sauce
- Chop the garlic after removing the germ in the centre of the clove.
- In a saucepan sauté the garlic in olive oil over medium heat, add the anchovy fillets. Once they are well melted, remove the pan from the heat and add a little pepper and olive oil. NO NEED TO ADD SALT
- Serve the vegetables on a nice board, place the hot sauce in a small bowl in the middle and enjoy 😉
Variation: Bagna Cauda is a typical niçois dish. You can ring the changes by replacing certain vegetables with those of your choice.
