Roasted Radish and Fennel with Bagna Cauda
Bagna cauda is the best thing that ever happened to butter and anchovies.
Ingredients
For the bagna cauda:
- 1/4 cup(s) butter
- 1/2 cup(s) extra-virgin olive oil
- 8 anchovies minced
- 5 cloves garlic, minced
- 1/4 teaspoon(s) red chili flakes
- 2 tablespoons chopped fresh herbs (preferably parsley & thyme)
- 1/4 teaspoon(s) salt
For the radish and fennel:
- 1 bunch(es) radishes, halved if small, quartered if large
- 2 bulbs fennel, white part only, halved lengthwise, sliced
- 1 glug(s) olive oil
- Salt and pepper, to taste
- Squeeze of lemon, to finish
- Crusty bread, for serving
Instructions
For the bagna cauda:
- Melt the butter in a small saucepan. Add the olive oil, anchovies, garlic and chili flakes. Let the mixture simmer gently for about 5 to 10 minutes as the anchovies break down and the flavors infuse.
- Add the fresh herbs, turn off the burner and keep warm.
For the radish and fennel:
- Toss the radish and fennel with a little olive oil, salt and pepper and roast at 400° for about 10 minutes, until it’s soft and beginning to brown.
- Transfer to a serving bowl and ladle ½ cup of the warm bagna cauda over the top. Finish with a squeeze of lemon.
Notes
Serve with the bread for soaking up the buttery sauce.
Photography by Melanie Grizzel
