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With the Olympics drawing to a close, why
not take the opportunity this weekend to try a classic recipe from Turin. Probably the most famous food item (apart
from it's gianduja chocolates) is
bagna cauda [BAHN-ya COW-da], a sort of oil-based fondue. The name is a derivation of bagna calda
which means "hot bath."There are plenty of recipes for bagna cauda on the web, but I decided to IM my Italian aunt for a loose recipe, and she happily obliged. Gotta love technology. (Errors in translation are mine.) Read a few other recipes to get an idea for measurements as she doesn't include any.
Bagna Cauda
4-6 whole heads of garlic
anchovies under salt (160 grams), washed, remove bones
milk
extra virgin olive oil
cream or butter
Vegetables for dipping: artichokes, Jerusalem artichokes, peppers, endive, cipolline onions, leeks, carrots, fennel, celery, radishes, cabbage Peel the garlic and put it in a pan with a little milk (to come half way up the garlic) to cook slowly over low heat. Take care not to burn the garlic. When the garlic is soft, crush it with a fork. Mash well.
In another pan dissolve the anchovies in olive oil over low heat. Stirring often.
Off the fire, add the anchovy oil to the mashed garlic and blend until amalgamated. At the last moment add the cream or butter. Return to heat to warm through. Do not overcook the anchovies. Serve with raw vegetables (crudités).
Again, this is just a general recipe to give you an idea of how to make the bagna cauda. Review other recipes for measurement ideas. Thanks to the Olympics, there are tons on Google to choose from.
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2-25-2006 @7:48PM Christiane said... You know, I've only every had the canned anchovies, and I'm not very fond of them. However, I hear anchovies are a whole different game in Italy, and I'm sure if done right, this would be simply divine!
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2-26-2006 @10:03PM Jimmy said... This is the dish my family traditionally makes on Christmas Eve (my Grandmother was born in a town just outside of Torino). The name means "good" and "hot".
The key to the anchovies is to go to your local Italian deli and ask for the correct type. Get the big can. This stuff liquifies into what I can only decribe as a delicious sludge.
We've also found that you can cook thin-cut beef much like fondue, just be patient. Make sure to use a good crusty bread to catch the drippings as it gets to your mouth.
God help those around you the next couple of days and first one to blister the roof of their mouth wins!
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2-27-2006 @12:52PM Steven said... That's funny... that's a very different recipe than the one I got from the New York Times (which is like the MSNBC one linked above -- olive oil + butter + anchovies + garlic + good salt/pepper -- but with capers and a few slices of organic lemon or lemon juice added, plus salt/pepper). Some finely chopped kalamata olives are a solid substitute for the anchovies if you have vegetarians to please.
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