Soccachips | Recipes | The Chef’s Bagna Cauda

Chef's La Bagna Cauda By Luc Salsedo Home » Our recipes Seasonality: Spring and summer, depending on the vegetables you find!

Seasonality

Spring and summer, depending on the vegetables you find!

Easy

– A white
– A local beer

- Cut the carrots, peppers, zucchini and celery into sticks.
- Turn the artichokes, cut them into 4 and make the cabbage tops.
- For the radishes, cut them into flowers and let them soak in iced water for 10 minutes (with all the other vegetables). Why do we leave vegetables in ice water? To make them crunchier… quite simply!
- Chop the garlic after removing the germ and skin.
- In a saucepan, brown the garlic in olive oil over medium heat, add the anchovy fillets. Once they are well melted in the preparation, remove the pan from the heat and add a little pepper and olive oil. NO SALT
- Serve the vegetables on a nice board, place the hot sauce in a small bowl in the middle and enjoy

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Variant: Bagna Cauda is a typical Nice “dish”. However, depending on taste, you can remove and replace certain vegetables with those of your choice.