Radishes with bagna cauda

Serves 4-6 Starters and mains

Ang 1408



  • 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


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.

Ang 1408


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