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Bagna Cauda di Piemonte

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Margi Cintrano View Drop Down
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    Posted: 02 August 2014 at 14:25



BAGNA CAUDA DI PIEMONTE

By: Margaux Cintrano



An epicurean escape, of the Antique reign, and classic French tradition, the sturdy northern Italian peasant traditions and the modernist innovation, sprinkled with some of the most spectacular farm to table products found in Italia, is where I have taken all of you, and this región is called Piemonte, or Piedmont, in English.

Defining the extraordinaire in this región, are the White truffles from ALBA, and where they are the most earthy aromatic with garlic hints.

The red wines of this región, are their incomparable legacy.

On the Piemonte Plains, the región´s renowned ABORIO & CARNAROLI RICE growing región,s, one can simple the rustic meal in a bowl spoon cuisine along with the stunning vegetables and herbs, and charcuterie and cheeses of the zone.

TURIN, is the capital of Gelatti, ( not prepared in same manner as icecream, and it in actuality is French, and stems from Venetian Catherine Dimichi who was married to King Henri IV and the excellence of their Pastries.

The BAGNA CAUDA is a traditional appetiser, which signifies red and Golden yellow peppers and garlic.

HERE IS MY RESTAURATEUR, PATERNAL ITALIAN GRANDMOTHER´s BAGNA CAUDA RECIPE ...


SERVES 6 :

1 cup Italian Evoo ( extra virgin olive oil )

3/4 cups of non sweetened cream ( divided in 2 parts; 1/4 cup and 1 /2 cup )

12 garlic cloves thinly sliced

One: 2 ounce jar or can of anchovies

1 /2 stick French butter or French style butter

Salt to taste and freshly ground black pepper

2 red bell peppers, sliced in match sticks

2 Golden yellow bell peppers, sliced in match sticks

4 celery stalks sliced into match book strips

4 carrots sliced into match book strips

2 Heads of Endive or Escarole or Chicory or a blend of all 3


1 / IN A LARGE HEAVEY SKILLET, OVER LOW SLOW FLAME, HEAT THE EVOO


2 /   SAUTÉ THE GARLIC UNTIL TENDER AND ADD 1 /4 CUP CREAM AND GENTLE STIR WITH WOODEN SPATULA CLOCKWISE ONLY UNTIL SLIGHTLY THICKENED, 18 TO 20 MINUTES

3 / NOW ADD THE ANCHOVIES, AND CONTINUE TO SLOW FLAME COOK 2 MINUTES

4 /   NOW ADD THE BUTTER SLOWLY AND CONTINUE TO STIR WITH SPATULA AND ADD THE 1 /2 CUP CREAM ---

5 / CONTINUE TO STIR GENTLY CLOCKWISE FOR APPROX. 7 TO 8 MINUTES UNTIL SLIGHTLY THICKENED, LIKE A LIGHT DIP VERSES RUNNY.

6 / ADD SALT CAUTIOUSLY TO YOUR TASTE OR DO NOT ADD, AND SOME FRESH GROUND BLACK PEPPER


7 / REMOVE FROM STOVE

8 / ON A PLATTER, PLACE THE MATCH BOOK SIZE VEGGIES IN A CLOCK WISE PATTERN;

12 NOON, 15.00, 18.00, 21.00, 12AM

9 / PLACE THE BAGNA CAUDA IN A CLAY VESSEL IN THE CENTER OF THE PLATTER


SERVE WITH SOME CRUSTY RUSTIC BROWN BREAD AND ITALIAN RED WINE ...


ENJOY ... IT IS A WONDERFUL MEZZE AND ALSO WORKS WELL WITH A CHILLED SPARKLING ROSÉ AND A BEER OF CHOICE.
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Margi Cintrano View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 13 May 2017 at 06:01
This dish, is served in a large terracotta or clay vessel and is a communal dish similar in the serving style of a Swiss or French Fondue.

The dipping of vegetables is done on New Year´s Eve, as is the Swiss and French Fondue.

The veggies employed are simply, bell pepper slices of choice, carrots, leek, fennel .. 

THE WORD BAGNA DENOTES  " BATH "  so, the Caldo or Cagna ( the creamy liquid ) must be served very hot ..

It is quite a wonderful get together recipe ..  And dates back to ancient times. 





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