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Piemonte Bagna Cauda Comfort Food Anyone ?

post #1 of 3
Thread Starter 

Piedmontese, fondue style appetiser, or snack called Bagna Cauda, this dip prepared in a pot over a candle or burner is a delight.

 

How do you prepare yours ?

 

Do you have a Dip you wish to share with us ?

 

Here is my Grandmom Margherite´s take on the old recipe ...

 

* 8 servings.

 

Ingredients:

 

1 cup Evoo

3/4 cup cream

12 garlic cloves thinly sliced or minced

1 two ounce tin or jar of Anchovies in Evoo rinsed and sliced

1/ 2 stick of Butter room temperature

salt and freshly ground black, rose, green and white pepper

2 red bell peppers

2 green peppers

4 celery stalks cut into lengthwise strips

2 heads of Lettuce of choice ( we use Endive and Radicchio leaves )

3 carrots peeled and sliced into lengthwise strips

Radishes

Cherry tomatoes ripe and red or tomatoes of choice

 

1. Heat Evoo, 1/4 cup cream and garlic in a heavy saucepan over very low heat until the garlic begins to break apart, stirring fairly often for 25 minutes

 

2. add the anchovies and cook 2 minutes on slow flame

 

3. add remaining ingredients with the butter and 1/2 cup cream, simmer and stir until slightly thickened about 8 minutes

 

4. adjust salt and pepper

 

5. set up veggies on a platter or wooden board and serve the Bagna Cauda in centre and serve.

 

6. Suggestion: Dipping Crusty bread and sipping sparkling  or still wine of choice or beer of choice,  pairing wonderfully ...

 

Enjoy.

Margaux.

post #2 of 3

  Bagna Couda, now that brings back some memories!  We used to have this quite often when I first started on the Fire Dept.  It was just a simple Evoo, butter, cream, garlic, anchovies, black pepper and bread.  As people became more health concious we now eat alot healthier.  I had nearly forgot about this wonderful little snack, thanks for the reminder.

 

smile.gif,

Dan

post #3 of 3
Thread Starter 

Buonasera Dan,

 

It is a once in awhile treat. I do not have much of  a sweet tooth; and eat healthy all week long.  I am veered more toward anchovies, Olives, cheeses etcetra, those Mediterranean treasures. It is quite an oddity these days, however, nice every so often.

Margaux with all my best.  

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