Bagna Cauda recipe

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Sardines for bagna cauda Sardines for bagna cauda © Copyright Delicious Italy

Bagna caôda is a dish of garlic, anchovies and olive oil which is served hot with vegetables in season such as peppers, cauliflower, celery or potatoes. It is neither a first nor second course but a real stomach filler.

How sardines came to feature in one of the region's signature dishes is a real question, especially when you find them in the local markets totally out of context from the usual typical food products of Piemonte.

The medieval salt trade from Provence in France and attempted evasion of commercial taxes are the reasons.

ingredients

100g of sardines preserved in salt, 50g of butter, 50g olive oil, garlic, cream, bread, vegetables.

making it

In an earthenware frying pan heat up the butter and oil along with 5-6 pieces of garlic, cut into slices.

Turn the heat down when the garlic turns a light brown color then add the anchovies.

Make sure they are clean and the bones are removed and turn them well to ensure they will be cooked all over.

If you are not worried about your waist you can add at this stage 2 big spoonfuls of cream. Keep cooking for 2 to 3 minutes then bring to the table piping hot.

They can be served with slices of wholemeal bread and vegetables in season such as celery, peppers, small onions or even leeks.

Last modified on Tuesday, 01 May 2012 13:36
Published in Piemonte Recipes

Media

 Bagna Cauda by Chef Ellie Espo
More in this category: « Bonet di Amaretti alla Piemontese sweet recipe Crumiri biscuits recipe from Piemonte »
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