The bagna cauda is a historical recipe of Piedmont, a tasty sauce with an intense and rich taste in umami made with anchovies and garlic that works like a vegetable fondue.
The recipe is easy to make and was born as a dish to be shared with many diners, in fact in the past a single container was placed in the center of the table, in which each guest could dip his own piece of vegetables. All the seasoned vegetables are fine, but the most typical are bell peppers.
INGREDIENTS
(for 4 servings)
1 garlic head
10 anchovies in salt
2 cups of extra virgin olive oil
6 walnut kernels minced
1/2 cup butter
3 cups of milk
Vegetables to dip: bell cooked and raw peppers, thistles, carrots, asparagus, cabbage leaves, turnips, beets and baked onions, boiled potatoes, Belgian salad, radicchio, lettuce, celery
PREPARATION
1) Peel the garlic cloves and place them in a saucepan. Cover it with milk and boil it (or cook in oven at low heat) slowly until the garlic cloves have softened and a fork can stab well.
2) Throw the milk away, and place the garlic on a cutting board: chop it finely into small pieces. There is the possibility of adding the cooking milk or even the cream to the final sauce to dilute the strong taste of garlic. It depends on your personal taste.
3) Put the minced garlic in a saucepan, the extra virgin olive oil, the minced walnuts, the rinsed and washed anchovies and cook slowly, without boiling the oil, stirring constantly until everything is reduced to a homogeneous mixture with a creamy consistency. Remove from the heat and add a knob of butter.
4) Serve on the table with the vegetables cut into strips ready to dip.
Comments