How to make bagna cauda, a garlic dip from Piemonte | Pasta Grannies

Roast the beetroot and red peppers, then slice them.

Boil the potatoes and slice them.

Trim the cardoon, slice the leek, and slice the Jerusalem artichokes.

In a pan, combine the garlic cloves, anchovies, and olive oil, and heat gently until the anchovies dissolve and the garlic softens.

Serve the garlic dip with the prepared vegetables and crusty bread, and top with a scrambled or poached egg.

Spice Level:

Dietary