Looking for a delicious summer recipe, straight from Provence with a touch of Saint-Paul de Vence?
Bagnaròtou (cold) and Bagna Cauda (hot) fit any occasion.


Select the freshest veg: artichoke, celery, tomatoes, radishes, beans, leeks, spring onion, cardoon, carrots, peppers and fennel.

Bagnarotou: chop anchovy filets (do not desalt), an onion, a clove of garlic, parsley and basil. Blend into a vinaigrette and serve with the vegetables.

Bagna Cauda: place in a heavy pan: 8 cloves garlic, 150 gr anchovy filets, pepper and 25cl olive oil. 

Cook at a low temperature until the garlic and anchovies melt into the oil.
Capers can be added before serving. Dip raw veggies into the pan!

Whether hot or cold, serve with a good red or a chilled rosé and a side of toasted baguette rubbed with garlic, salted, and soaked in olive oil (called brissauda).
Bon appétit!


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