Bagna Cauda Dip served with Shrimp on Skewers & assorted

vegetable crudities.  

 

 

Bagna Cauda is a Piedmontese comfort food prepared in a Fondue Style Pot. This starter concoction is a traditional dip which is served with crudities for example: cardoon root, chicory, artchokes, yellow bell  peppers, fennel, endive, and red bell peppers. 

 

Here is my Nonna Margherite´s Version.

 

PIEDMONTESE BAGNA CAUDA

 

1/8 to 1/4 stick butter

1 cup Extra virgin olive oil

3/4 cup cream

12 garlic cloves thinly sliced

1 two ounce jar of anchovies rinsed and chopped ( perhaps anchovy paste can be a sub here )

salt and freshly ground black pepper

2 red bell peppers cut julienne in strips

2 yellow bell peppers cut julienne in strips

4 celery stalks cut julienne in strips

2 heads Belgian endive leaves

 

1. Sauté the Evoo, cream and the Garlic in a heavy medium saucepan over very low simmer until garlic begins  to fall apart & continue stirring occasionally, 20 - 25 mins.

 

2. add anchovies and simmer 2 mins.

 

3. add the butter and remaining cream & simmer until thickened for about 7 mins.

 

4.  adjust seasoning, salt and freshly ground blk. pepper.

 

5. arrange the vegetables on a platter or wood board and set the Bagna Cauda in the centre.

 

 

 

Enjoy with some crusty hot oven bread and a glass of wine or beer.

 

Marge.

 

Anchovies are exported from both Spain & Italy to the USA.

 

Perhaps ordering online or at Tesco or one of these large stores ?

 

I love anchovies and a fish sauce would certainly create another taste profile.

 

What about Anchovy Paste ?  This would be closer in taste profile.

 

Seafood Wholesalers in the USA: there are numerous websites on google.com

 

Kind regards.

Marge.

 

*** Rod: 1st Question: I would use 1/4 to 1/2 of the 3/4 of Cream;  

 

if you wish to employ the cream ingredient.  Please note: this recipe employs cream.

 

*** Daikon:  there are numerous variations on Bagna Cauda throughout the Piedmonte province and other provinces of Italia;

 

I have seen recipes for example employing the yolks of eggs or The Rind of Reggiano Parmesano to prepare the dip or Fondata.  

 

Another Variation Recipe is:

 

2 egg yolks

100 grams un - salted butter

5 cloves garlic

45 grams of anchovies

 

So, as you can see, this Pastoral Historical Piedmontse dish has various recipes handed down throughout this region. My Nonna used a Parmesano Rind for many years at her Trattoria.

 

The recipe I provided is more modern and quicker to prepare, though not tastier !  

 

If you look at:   http://www.wikipedia.org/bagna_cauda" rel="nofollow - www.wikipedia.org/bagna_cauda

 

You shall find, that many pastoral recipes also include Simmering the Reggiano Parmesano Rind, as part of the base of this dip.

 

Hope this has assisted.

Marge.

 

 

I use 1/8 to 1/4 of butter unsalted. Apologies.

 

If you require more use 1/4 to 1/2.

 

Thanks for bringing the butter amount to my attention,

I appreciate your attention to my Mediterranean recipes.

Sorry.

 

Have great wkend.

Marge.

 

Sorry it took me so long to provide the the butter quantity, and please feel free to email me ...

 

GLAD IT ALL TURNED OUT FAB FOR U ...

 

THANKS FOR THE COMPLIMENT... IT IS QUITE NICE FOR A DIP FOR CHERRY TOMATOES, ENDIVE OR OTHER LETTUCES, AND BELL PEP SLICES ... NICE APPETISER ... AND WHAT I LIKE MOST IS THE DIPPING AND SIPPING ... THE CHAT, THE MEDITERRANEAN  SOCIALIZING OF IT...

 

THANKS AGAIN FOR COMPLIMENT.

Remember, email me if u ever need some assistance,

Marge - and have great wkend.

 

 

http://foodsoftheworld.activeboards.net/bagna-cauda_topic65.html" rel="nofollow - http://foodsoftheworld.activeboards.net/bagna-cauda_topic65.html

 

My stumbling block has been the brandy - something we just don't usually have lying around here, but it should be easy enough to get on a payday.....I'm not sure how essential it is to the dish, but I'm guessing that it surely can't hurt.

 

Bagna Cauda, has a bit of an obscure history, as it seems to have a Spanish connection from what I have read online.

 

Shall have to google around a bit and see what I can obtain info wise.

 

There are numerous variations on the recipe depending on family recipe, location and product availability.

 

Marge.

Mrs Percebes recovering from surgery to her arm and wrist.

She needed some cheer so we went to Banff for a mountain getaway last week.

Chinook wind blew in a 13C gift of a day.

Went to the Grizzly House Fondue restaurant and had some Bagna Cauda as well as a Hunters Fondue with Elk, Venison, Bison and Wild Boar. Started with Cheese fondue.

Finished with Toblerone and fresh fruit

There is a private booth in the back for 2 people romantic dinners. The waiter will not enter unless you pull the cord raising the wooden flag above the booth to indicate that you require service.

We went oil fondue, but 90% of patrons opt for Hot Rock Cooking which produces a lot of heat and smoke.

With a full house it is like being in a sweat lodge at the end of the night-Hot and smoky

Here is the menu-Been a Banff landmark since 1967

http://banffgrizzlyhouse.com/dinner-menu/

1 eighth or 1 quarter of a standard stick of French style butter but if you prefer, eliminate the cream and just add the butter ..  

Rod,

Thank you and pleased to hear it all worked out ..

I actually prefer the históric traditional récipe which is without cream.

Now, in ancient times, only butter was used as Evoo is a product of Liguria in the northwest and Piedmont is  inland .. And climatically not the best place for Olive trees ..

So, Evoo was not included during ancient times ..