Bagna Cauda

Ingredients

• 100 g pickled anchovies
• 4 cloves garlic
• 50 g butter
• 200 ml olive oil
• 250 g ricotta from cow milk or quark (40% fat)
• 1 tbsp heavy cream
• 0.5 bunch Chives
• Salt
• Pepper (freshly ground)
• 1 tbsp grated lemon zest (organic lemon)

Instructions

1. 1.

   Serve the sauce with radicchio or chicory leaves for dipping. Optionally add raw vegetables cut into pieces as accompaniment.