BAGNA CAUDA

bagna cauda

BAGNA CAUDA - 100per100 Italian Recipes

BAGNA CAUDA An extraordinary piedmontese dish. On 7th February 2005, the Asti Delegation of "Accademia Italiana della Cucina" registred this recipe "to be considered the most reliable". 12 garlic heads, 6 glasses of extra virgin olive oil, 1 glass of walnut oil and 6 ounces of red anchovies. Enjoy this recipe, unique in the world Video realizzato con il supporto del nostro socio sostenitore Rizzoli Emanuelli.

Posted by I LOVE ITALIAN FOOD on Tuesday, September 11, 2018

Bagna Cauda is a typical Piedmontese dish, usually cooked in the harvesting’s period: it’s a sauce ideal for the wintry and autumnal season. Perfect to be served with a side of mixed vegetables!

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Bagna cauda
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Prep Time 1 hour
Cook Time 30 minutes
Servings
peope
Prep Time 1 hour
Cook Time 30 minutes
Servings
peope
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Slice the garlic into thin layers and place it in a pan. 

  2. Add 1 cup of EVOO and cook on low heat, stirring continuously. 

  3. Then add the anchovies of the Cantabrian Sea after having cleaned, desalted and boned.
  4. Add the walnut oil and cover with the remaining EVO oil. 

  5. Cook on low heat for 30 minutes. 

  6. Serve with bell peppers, carrots, celery, radishes, and escarole.
Recipe Notes