Bagna cauda is a warm sauce made with anchovies, garlic, and olive oil. It’s the perfect accompaniment for the fresh, crunchy radishes and lardo.
Ingredients
For the bagna cauda
6 Tbs. olive oil
3 scallions, white parts only, finely chopped
2 anchovy fillets, minced
1 small clove garlic, finely chopped
3 Tbs. finely chopped fresh flat-leaf parsley
1-1/2 Tbs. fresh lemon juice; more to taste
Kosher salt and freshly ground black pepper
For the radishes
5 thin slices lardo or prosciutto
24 small mint leaves
24 small cilantro leaves
12 small radishes, halved through the stem
Instructions
Make the bagna cauda
Combine the olive oil, scallions, anchovies, and garlic, in a small saucepan. Cook over low heat, stirring often, until the anchovies are fragrant and the garlic has softened, about 5 minutes. Add the parsley, lemon juice, 1/4 tsp. salt, and 1/4 tsp. pepper. Remove from the heat, and keep warm until serving.
Prepare the radishes
Lay a piece of the lardo or prosciutto on a cutting board, and using a pizza wheel or knife, cut lengthwise into five 1/2-inch-wide strips. Repeat with the remaining lardo.
Place a mint leaf and cilantro sprig in the center of the cut side of a radish. Wrap a strip of lardo around the radish to secure the herbs. Repeat with the remaining radishes.
Transfer the radishes to a serving platter, and top each with a little bagna cauda. Serve the remaining sauce on the side.