Рецепт Bagna Cauda
I can’t get enough anchovies in my life and I’ve been known to spaff ridiculous amounts of money on them. The £80 in 4 days incident always springs to mind. One of my favourite ways to eat them is in a recipe I affectionately call ‘sick spaghetti’ due to the frankly outrageous intensity of it – lots of garlic, chilli, anchovies, butter, lemon and parsley. So good. This dip actually outranks it in terms of punch, which is quite the achievement and fine by me.
Bagna cauda is a classic Piedmontese dip combining two of the area’s most beloved ingredients: garlic and anchovies. Traditionally, it’s served warm with vegetables such as cardoons, celery, fennel, peppers and cauliflower. A piece of bread can be used to catch the drips of sauce, and eaten at the end. Then of course it’s time to start over with a new piece of bread.
I also suggest you avoid opening your mouth anywhere near another person for at least a day afterwards.
I created this recipe for the Inghams Italy recipe book.
Bagna Cauda
- 150ml extra virgin olive oil
- 150g butter, cut into cubes
- 10 cloves garlic, peeled
- Enough milk to cover the garlic
- 15 anchovy fillets (preferably packed in salt and rinsed, otherwise packed in oil)
- A squeeze of lemon juice
- A selection of sliced raw vegetables to serve, such as celery, fennel, peppers, endive
Bread, to serve
Place the peeled garlic cloves in a small saucepan and add enough milk to cover them. Simmer on a very low heat for about 20 minutes, until the cloves have softened. Drain, reserving the milk.
Return the pan to the heat and mush the garlic into a few tablespoons of the milk. Add the anchovies and allow them to melt over a low heat. Add the oil and butter and heat gently. Squeeze in the lemon juice. Serve warm with the vegetables and bread.
Category: Dips, Fish | Tags: bagna cauda recipe, Inghams Italy 2 comments »