"torino recipes" news and stories

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