Bagna Caoda is a typical Piedmontese dish made with garlic and anchovies, served as a sauce for tasty seasonal vegetables. This winter delight is perfect for warming cold evenings in good company.
Peel the garlic cloves and remove the inner green sprout; then put them in a small saucepan with the milk and simmer for about half an hour over moderate heat
Remove the remaining milk, put the garlic in a dianèt (earthenware pot) and crush it; add the desalinated and deboned anchovies and then the olive oil
Cook over low heat for twenty to thirty minutes until the anchovies have broken down
Serve the Bagna Caoda piping hot as follows: place the dianèt in the center of the table and invite guests to dip raw and cooked vegetables into it
Among the raw: cardoons, peppers, Jerusalem artichokes, savoy cabbage, celery; among the cooked: oven-baked onions, roasted peppers, oven-baked beets, boiled cauliflower, boiled potatoes
Recommended wine: Dolcetto D'alba
Mortar
Pan
Italia, Piemonte
| Energy (kcal) | 297.79 |
| Carbohydrates (g) | 5.48 |
| of which Sugars (g) | 5.48 |
| Fat (g) | 27.72 |
| of which Saturates (g) | 5.28 |
| Protein (g) | 6.61 |
| Fiber (g) | 0.7 |
| Sale (g) | 0.6 |
