Bagna caôda

Bagna caôda (hot sauce) it’s a Piedmont typical dish every good inhabitant (piemontese) feels like eating in november.

It’s an anchovy sauce in which we dip sticks of vegetables before eating them.

Here’s my recipe (serves 3).

9 salted anchovies

100 g of a good extra virgin olive oil

30 g of butter

3 medium garlic clove

1 glass of milk

1 glass full-bodied red wine + more to drink with

Cut in half the garlic cloves and remove the sprout, then put the cloves in a little pot with hot milk (this is to remove part of the strong flavour).

Wash the anchovies, remove the bone and cover them with the wine glass. (optional)

Wait 1 hour, then: take an earthenware pot, or a pot with thick bottom, and put it over the lightest fire you have (I use my wood stove) because this sauce has to cook long time without frying.

Put the oil and the butter in the pot. When the butter is melted, put the anchovies and the garlic. The anchovies are going to melt in a few minute. I allow to cook for 10 minutes, then I do an interesting heresy in relation to the original method: instead of wait hours and hours for the garlic to melt, I take a blender (this one. By the way, how to say it in english?) and blend very well the sauce. I’m sorry with the tradition, but modern life impose this short cut 😀 . Let the sauce cook for 15 minutes more, then serve immediately.

Fujot is the typical cup for serving bagna caôda, so it remains hot.

I do not have them :(, so I used regular little cups.

Before making the sauce, prepare the vegs. You can use:

potatoes

celery

cabbage

cabbage turnip

celery turnip

peppers

cardoon

Jerusalem artichoke

Celery, cabbage, cabbage turnip, celery turnip, Jerusalem artichoke go raw.

Peppers and cardoon go raw or boiled, it depends on your taste.

Potatoes go boiled. Choose red ones (firmer pulp).

Every veg goes chopped into sticks.

Enjoy (and don’t forget to drink the red wine together)! Or… if you will come to Piedmont, taste it!

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