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

Nebbiolo bagna cauda with blanched vegetables

by Theo Randall

Ingredients

Fruit & Vegetables

4 globe artichokes, violet
8 carrots, young and tender, scrubbed
400g of broccoli, longstem
400g of asparagus, tough ends trimmed
6 garlic cloves, peeled, halved and central green stems removed

Store Cupboard

sea salt

Beverages

150ml of red wine, Nebbiolo variety

Dairy

250ml of whole milk

Fish & Shellfish

100g of anchovy fillets in oil, drained and oil reserved

Oils & Vinegars

100ml of olive oil