This is a classic Italian dinnertime staple. Want 20% off at THE ICONIC? Sign up for the latest recipes, restaurant news and travel inspo from Gourmet Traveller. We’ve used white anchovies in our take ...

Sometimes I like to finish this sauce with a little black pepper. You usually won’t need to add any salt to this recipe, depending on the saturation of salt in the anchovies you are using.

In a small saucepan, combine garlic and milk. Simmer over very low heat to mellow garlic, 20 minutes. Drain, and discard milk. Return garlic to saucepan and add olive oil. Simmer over very low ...

and she also wants anyone trying the recipe to “enjoy the sight of the skin bursting open.” She added a twist to her grandmother’s way by serving the vegetables with bagna cauda dipping sauce.

Remove seeds. To assemble the sandwich: Split the loaf in half lengthwise. Spoon the bagna cauda generously over the bottom and top cut sides of the bread. Spoon on the tapenade on to the bottom ...

This colourful veg-packed salad looks beautiful on the plate and is great with bagna cauda, a flavoursome anchovy dip. For the dressing, heat the anchovies with the garlic in the milk until soft ...