• Serves 8 people

  • ½ ciabatta loaf, thinly sliced
  • For drizzling: extra-virgin olive oil
  • To serve: inner celery stalks
  • Tartra
  • 50 gm butter, coarsely chopped
  • 1 onion, finely chopped
  • 1 sprig each rosemary and sage
  • 1 fresh bay leaf
  • 200 ml pouring cream
  • 250 ml (1 cup) milk
  • 3 eggs
  • 2 egg yolks
  • 20 gm (¼ cup) finely grated Parmigiano-Reggiano
  • Bagna cauda
  • 1 garlic head
  • 60 ml (¼ cup) extra-virgin olive oil
  • 10 anchovy fillets
  • Finely grated rind of 1 lemon
01   For tartra, preheat oven to 170C. Melt butter in a saucepan over medium-high heat, add onion and herbs and stir occasionally until tender (4-5 minutes). Add cream, simmer to infuse (2-3 minutes), remove herbs (discard) then process cream mixture in a food processor until smooth. Transfer to a saucepan over medium heat, add milk and warm through. Whisk eggs, yolks and cheese in a bowl to combine, whisk in milk mixture, season to taste and transfer to two 500ml shallow ovenproof dishes placed in a roasting pan. Place in oven, carefully add water to roasting pan to fill half-way up sides of dishes, and bake until custard sets (30-35 minutes). Remove dishes from pan and cool to room temperature.
02   Meanwhile, place ciabatta slices on an oven tray, drizzle with oil, season to taste, bake until crisp and golden (5-10 minutes) and set aside.
03   Increase oven to 200C. For bagna cauda, wrap garlic in foil and roast until very tender (35-40 minutes). When cool enough to handle, squeeze cloves from skins into a food processor, add oil, anchovy and lemon rind, season to taste with freshly ground pepper and process to a smooth purée. Serve with tartra, with ciabatta and celery stalks for dipping.
This recipe is from the April 2012 issue of Australian Gourmet Traveller.
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