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| | | BAGNA CAODA DELLA MAMMA
(Mamma’s Raw Vegetables with Anchovy Cream) | | | | This is the way my mother used to make Bagna Caoda.
Boil the cream with the peeled garlic cloves for
15 - 20 minutes so that the cream reduces and thickens.
In a fondue dish, melt the butter. Cut the anchovies
very finely and add them to the butter. Cook them on
very gentle heat, until they have melted. Now add the
reduced cream. Crush the softened garlic cloves with a
fork and stir well, taste and add a little ground pepper.
Prepare the vegetables. Wash them well, slice, dry them,
then put them on a large plate.
Put the sauce in a fondue dish over a flame in the centre
of the table. Each person puts some vegetables on their
plate, and then dips the vegetable sticks into the sauce.
It’s also delicious to serve some grissini on the side,
to dip in the sauce.
VARIATION
The traditional method of preparing Bagna Caoda is to use
a whole garlic head per person, boiled in a little milk until
tender. The milk is discarded and the garlic peeled and mashed.
Put in a flameproof pot and add 50 g (2oz) anchovies and
100 ml (3 1/2 fl oz) olive oil per person. Cook gently, without
letting mixture boil, for 20 minutes. Serve with raw capsicums
(bell peppers) and cardoons.
Serves 4 - 6
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SAUCE
500 ml (17 oz) pure cream
4 - 6 garlic cloves (if you
can find red garlic it will
be sweeter)
50 g (2oz) unsalted butter
8 - 10 anchovy fillets
freshly ground black pepper
SELECTION OF VEGETABLES
FOR INSTANCE:
1 lebanese cucumber, peeled
and sliced lengthwise
2 - 3 carrots, also cut lengthwise
1 yellow and 1 red
capsicum (bell pepper),
seeded and cut lengthwise
3 - 4 celery sticks, cut lengthwise
6 - 8 young cos (romaine)
lettuce leaves
8 - 10 small button mushrooms
a few cauliflower florets | | | PRINT RECIPE | | |
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