Bagna Cauda Light 2

Boca di Lupo also does a good bagna cauda, without butter and going the more traditional raw vegetable route. This recipe was provided by Kennedy's sous chef.

7-8 chopped garlic cloves

1-2 cups of whole milk

peel of a lemon

6-8 anchovies

EVOO

truffle oil

suggested vegetables

cardoons

celery

artichoke hearts

red peppers

fennel

puntarella bases

1. cut vegetables into attractive pieces and sizes
2. soak garlic in milk for a couple of hours
3. simmer garlic in milk on low heat in a bain marie for a couple more hours until garlic softens into a mush
4. add anchovies, let melt into sauce
5. slowly add EVOO, stirring in to emulsify; keep stirring otherwise will separate
6. grate the lemon into the sauce before serving
7. to serve, place in a bagna cauda contraption and serve with vegetables