Blog Post

The Chef’s Bagna Cauda

By Luc Salsedo

Accueil » The Chef’s Bagna Cauda
recette bagna cauda luc salsedo socca chips

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.

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