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Lardo-Wrapped Radishes with Bagna Cauda

By Pete Evans June/July 2017 Issue From Moveable Feast Season 4, Ep.12
photo: Scott Phillips

Servings: 6 to 8

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.


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

Nutritional Information

  • Nutritional Sample Size 3 wrapped radish halves
  • Calories (kcal) : 120
  • Fat Calories (kcal): 100
  • Fat (g): 11
  • Saturated Fat (g): 2
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 8
  • Cholesterol (mg): 10
  • Sodium (mg): 250
  • Carbohydrates (g): 1
  • Fiber (g): 1
  • Protein (g): 3


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.
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