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, cabbagePeel 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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