Nebbiolo bagna cauda with blanched vegetables

Name: Nebbiolo bagna cauda with blanched vegetables
Total time: 1 h
Ingredients: 4 globe artichokes, violet; 8 carrots, young and tender, scrubbed; 400g of broccoli, longstem; 400g of asparagus, tough ends trimmed; sea salt; 6 garlic cloves, peeled, halved and central green stems removed; 150ml of red wine, Nebbiolo variety; 250ml of whole milk; 100g of anchovy fillets in oil, drained and oil reserved; 100ml of olive oil

by Theo Randall

Item 1 of 1

Starter
easy
4
60 minutes

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Theo says: 'The first time I tasted bagna cauda was at a restaurant in Asti, Piedmont. I couldn’t believe how much garlic was in it! It came served on top of some blanched vegetables, all with different textures. It’s funny how anchovies are in so many Piemontese dishes even though the region is land-locked – but there’s a good reason for the anomaly. The Piemontese have always produced wonderful wine, some of the finest in Italy, and they would trade barrels of it with the Venetians. The barrels of wine would go to Venice and then come back packed full of salted anchovies.'

This recipe is taken from The Italian Deli Cookbook by Theo Randall (£26, Quadrille). Photography by Lizzie Mason.

First published in 2021

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Ingredients

Metric

Imperial

4 globe artichokes, violet
8 carrots, young and tender, scrubbed
400g of broccoli, longstem
400g of asparagus, tough ends trimmed
sea salt

Bagna cauda

6 garlic cloves, peeled, halved and central green stems removed
150ml of red wine, Nebbiolo variety
250ml of whole milk
100g of anchovy fillets in oil, drained and oil reserved
100ml of olive oil

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Method

Place the whole artichokes in a large saucepan. Add a good pinch of salt and fill with water. Hold the artichokes under the water using a lid smaller than the diameter of the saucepan and place the pan on a medium heat

4 globe artichokes, violet
sea salt

Bring the liquid to the boil and simmer the artichokes for 10 minutes, until a sharp knife inserted into the bases and stems enters without resistance (cook a little longer, if necessary)

Drain the artichokes and leave to cool. Peel off the outer leaves until you reach the tender, inner leaves, then cut the artichoke in half and scoop out the thistly centre with a teaspoon, leaving the tender choke. (If you use young violet artichokes there will be very little if no thistly centre.) Peel the tough green outer stem with a peeler to reveal the tender stem. Cut in half lengthways and leave to one side

Bring a saucepan of salted water to the boil. Add the carrots and boil for 5 minutes, until tender, then remove them using a slotted spoon and set aside to drain

8 carrots, young and tender, scrubbed

Add the broccoli to the pan and cook for 2 minutes, until tender, then remove to drain. Finally, add the asparagus to the cooking water and cook for 2 minutes, until tender, then set aside with the carrots and broccoli

400g of broccoli, longstem
400g of asparagus, tough ends trimmed

To make the bagna cauda, place the garlic cloves, wine and milk in a small saucepan on a low heat. Cook slowly for 20 minutes, until the garlic is very soft. Add the anchovies and cook gently for 5 minutes, until they have dissolved into the liquid. Remove from the heat and pulse the mixture using a handheld stick blender, adding the olive oil and anchovy oil a little at a time. Once the sauce is emulsified, place it back on a low heat and keep warm

6 garlic cloves, peeled, halved and central green stems removed
150ml of red wine, Nebbiolo variety
250ml of whole milk
100g of anchovy fillets in oil, drained and oil reserved
100ml of olive oil

Place a warm bowl in the middle of a large serving platter and arrange the blanched vegetables around the outside. Gently pour the warm bagna cauda into the bowl and serve, allowing everyone to help themselves

First published in 2021

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Theo Randall

With Theo Randall’s career including experience in some of London’s most prestigious locations as well as Chez Panisse in California, it’s vital to note that – prior to opening up his own first solo venture – he secured his reputation as head chef at The River Cafe.

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