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Radishes with bagna cauda
Serves 4-6 Starters and mains
Ingredients
- 250g radishes, trimmed
For the bagna cauda
- 50g unsalted butter
- 4 large garlic cloves, crushed
- 50g anchovies in oil, drained and chopped
- 200ml extra virgin olive oil
Method
Put the butter and garlic into a small saucepan and heat gently. Simmer slowly for 5 minutes until the garlic has softened but not browned. Add the anchovies and stir well. Then pour in the oil. Cook gently for a further 10 minutes, stirring occasionally until the sauce is soft. Serve at once in a dish with the plate of radishes.
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