“From Seasonal Food by Susannah Blake.”
READY IN:
16mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat a grill pan or broiler till hot. Brush the scallions with olive oil. Place on the grill pan or under the hot broiler and cook for about 3 minutes on each side until tender.
  2. Meanwhile, make the bagna cauda. Gently heat the olive oil and garlic in a pan for 2 to 3 minutes. Stir in the anchovy fillets and butter, and season to taste with black pepper. Put into a serving bowl.
  3. Serve the hot dip immediately with the freshly grilled scallions. If possible, keep the dip warm at the table by placing it in a fondue pan or in a heatproof dish on a table top warmer.

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