Description
A classic Spanish dish with a Japanese twist!
Ingredients
Scale
- 1 clove garlic (peeled)
- 1/4 cup extra virgin olive oil
- 56 grams anchovy fillets in oil (patted dry)
- 1/4 cup heavy cream
- 120 grams carrot (peeled)
- 120 grams English cucumber
- 120 grams daikon (peeled)
- 120 grams kabocha squash
Instructions
- Blend garlic, olive oil and anchovies in a blender until smooth.
- Transfer to a bowl and whisk in cream until mixture has emulsified. Transfer to a dipping bowl and set aside.
- Cut vegetables into even bite size cubes and put in a microwave safe container. Alternatively, you can chop the vegetables into sticks.
- Close with a lid or seal with plastic wrap and microwave on high for 2-3 minutes, until vegetables are softer but still yielding a crunch.
- Transfer vegetables to a plate and build a cube by piling on different colors. Skip the building step if you are serving vegetable sticks.
- Serve with bagna cauda sauce.
Notes
Bana cauda is best served fresh.
