Bagna Caoda is a typical Piedmontese dish made with garlic and anchovies, served as a sauce for delicious seasonal vegetables. This winter delight is perfect for warming up cold evenings in good company.
Peel the garlic cloves and remove the green sprout inside; then put them in a small pot with the milk and cook for about half an hour over moderate heat
Remove the remaining milk, place the garlic in a dianèt (earthenware pot) and mash it; add the desalted and deboned anchovies and then the olive oil
Cook over low heat for twenty to thirty minutes until the anchovies have dissolved
Serve the bagna caoda very 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: baked onions, roasted peppers, 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 |
