celebration menu.
Bicerin, a creamy chocolatey coffee
PHOTOGRAPHS INDIA WHILEY-MORTON
ON THE MENU
Antipasto Bagna cauda Primo Tortellini in brodo Secondo Bollito misto Dolce Bonet Digestivo Bicerin
A BIT ABOUT CHRIS
After making his name as a chef at Petersham Nurseries in southwest London, he went on to open Manteca, in partnership with David Carter, in early 2020. Its menu is rooted in nose-totale eating and focuses on handmade pasta and fire-cooked meat. mantecarestaurant.co.uk
A BIT ABOUT CHRIS
After making his name as a chef at Petersham Nurseries in southwest London, he went on to open Manteca, in partnership with David Carter, in early 2020. Its menu is rooted in nose-totale eating and focuses on handmade pasta and fire-cooked meat. mantecarestaurant.co.uk
Bagna cauda
Serves 6
Hands-on time 10 min
Simmering time 20 min
The dip of Piedmontese cuisine, this simple dish contains heaps of garlic, anchovy and olive oil – three of our favourite things. An easy starter that’s guaranteed to go down a storm.
• 250ml whole milk
• 50g garlic (about 8-10 cloves), peeled
• 100g tin anchovy fillets in oil, drained
• 100ml extra-virgin olive oil
• Crudités, bread and/or cooked potatoes to serve
1 Put the milk and garlic cloves in a small saucepan set over a medium heat and bring to a gentle simmer. Cook for around 20 minutes until the garlic is very soft and the milk has almost entirely evaporated.
2 Tip the contents of the pan into a blender, add the anchovies and whizz to a smooth paste. With the motor still running, gradually pour in the olive oil in a steady trickle to emulsify the mixture. Serve warm with seasonal crudités, bread and/or cooked potatoes arranged on a serving platter.