250 ml olive oil
60 grams butter
4 cloves garlic, crushed
12 anchovy fillets, chopped
2 teaspoons each lemon and orange zest
1 tablespoon orange juice
2 tablespoons lemon juice
pinch chilli flakes – optional
1 tablespoon finely chopped flat leaf parsley
Selection of vegetables for dipping
small new potatoes, cooked green beans, blanched baby carrots, blanched raw fennel bulb, sliced radishes
celery artichoke hearts roasted or raw slices of capsicum
Put the oil in a saucepan and heat until warm. Add the butter, garlic and anchovies and stir until the anchovies melt into the sauce. Do not allow the mixture to boil. Stir in the citrus zest and juice, chilli flakes and the parsley.
To serve: Arrange the vegetables on a serving platter and serve with the hot bagna cauda. Vegetables are dipped in the sauce or a selection of vegetables can be placed on serving plates and the sauce spooned over.
Traditionally the bagna cauda is served in a bowl over a small flame to keep it warm. A small fondue pot is ideal for this purpose.