The dip is served warm and is the sort of savoury thing you crave alongside a drink before dinner. Based on an Italian bagna cauda, this version has a coarser texture and uses olive oil, not butter, and lots of parsley. You can choose to serve it with whatever raw vegetables you fancy, but radishes, carrots and fennel are my favourite.
Anchovy and walnut dip with crudités
SERVES 2 PREP 15 MINS COOK 10 MINS EASY
1 Prep the vegetables by trimming them and/or slicing into sticks, if needed, then arrange on a platter ready to serve.
2 Toast the walnuts in a dry frying pan over a medium heat, turning once, until fragrant and darker in colour. Set aside to cool.
3 Tip the anchovies into a small pan with the oil from the tin and let them sizzle over a medium heat, stirring, until melted into the oil.
4 Take the pan off the heat and pour the anchovies and their oil into a mini food processor (or you can use a pestle and mortar). Add the toasted walnuts, garlic, chilli, lemon zest and juice, olive oil and parsley. Blitz or grind briefly to a coarse-textured dip. Season with a pinch of salt, if needed, although the anchovies may be salty enough, and black pepper. Pour the dip into a small bowl and serve warm with the crudités on the side.
PER SERVING 929 kcals | fat 95.6G saturates 12.5G I carbs 3.1G | sugars 1.8G fibre 3.5G I protein 12.5G I salt 1.8G
The epitome of good-mood food for me is latkes. I love the task of grating the potatoes and squishing out all the water before frying them. Latkes feel like special occasion, celebration food, and I like to make a platter of these canapé-sized potato cakes just for the two of us whenever a moment needs to be marked.
This story is from the April 2023 edition of Olive.
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This story is from the April 2023 edition of Olive.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
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