Bagna cauda-dish

For a fun evening with friends

Ancient Piedmontese dish true flag of Piedmont, the winemakers of the late Middle Ages adopted to celebrate an important event: the tapping of new wine. Was a choral dish! In fact, the entire community was celebrating the happy event, sitting in front of a large copper pot placed on the embers, which contained the sauce, and consumed by dipping the bread and vegetables. Over time the sauce suffered here is beyond the processing to adapt it to the present day. The recipe that I propose is aimed at the realization of proper Bagna cauda, cheating, not the original, allowing you to preserve and enjoy the original flavor.

Rosanna

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The night before, strip the garlic, place it in a container into which you can pour the milk to cover it, and let it there, until use (this is meant to make the garlic extremely digestible). Wash the anchovies in wine, then diliscatele, sfilettatele and put them aside. Take all the garlic cloves and slice into very thin slices, put them in a crock (required) cover only with a small amount of milk that have been soaked, add the butter and a tbsp of oil; stirring with a wooden spoon, cook at very low heat for at least 30 minutes (making sure not to darken garlic), until it melts into a smooth cream.

Gets the garlic cream, add all the oil and anchovies, then continue to cook over a very low heat, stirring with a wooden spoon, until the anchovies will melt perfectly; keep in mind that the oil should not deep-fry. At this point the bagna cauda is ready to be served. If you don't have the proper pan in terracotta with the flame under (which puts you in the middle of the Board), then divide the mixture into bowls (you'll care to preheat) to how many Diners, and serve hot.

Notes

The veggies (washed and dried), potatoes, Fried polenta, should be placed on serving dishes so that all Diners if they can easily serve. Bread, homemade, better still if it cut into large slices. Don't forget the basket of fresh eggs, that you consume strapazzandole the last spoonful of Bagna cauda which remains in the pan. The pans are sold in all major supermarkets and cost from 5 to 10 euros.

suggested wine