Capsicum and bagna cauda
Literally meaning “hot bath”, bagna cauda is a dipping sauce made from anchovies, garlic, butter and olive oil. This traditional Piemontese dish is a simple yet tasty starter or side.
• 4 capsicums (2 red, 2 yellow)
• 3 anchovies, chopped
• 4 cloves garlic, cut into thin slices
• 80g butter
• 60g extra virgin olive oil
1. Preheat oven to 220°C.
2. Line a tray with damp baking paper.
3. Lay capsicums on the tray and cook in the oven for 25-30 minutes, turning over often until the skins begin to flake. Place in a food bag to cool.
4. When cooled, remove the skin, stems, seeds and ribs. Cut into strips.
5. Meanwhile heat butter in a medium pan and sauté garlic on a very low heat until softened.
6. Mix anchovies in oil. Add flavoured oil to pan with garlic.
7. Continue cooking over low heat to create a smooth light brown sauce.
8. Transfer the hot bagna cauda to bowls and serve with the capsicums.