ITALIAN
RECIPES TRADITIONAL AND CREATIVE
Recipe: bagna
caoda (hot anchovies dip), Italian traditional recipe of Piedmont
Traditional recipe of the Piedmont combines well with
a "pinzimonio" (raw vegetables as fennel, carrots, cauliflowers,
Belgian endive, sweet peppers, zucchini/courgettes, cardoon in winter, after the first
frost)
| BASIC
INGREDIENTS |
GARLIC AND ANCHOVIES |
| typology |
TRADITIONAL |
| Conservation |
INADVISABLE |
| season |
FALL/WINTER |
| difficulties |
LOW |
 Timetable
served |
25 MINUTES (minimum) |
cooking  |
10 MINUTES |
working  |
15 MINUTES |
 suggested wine:
aromatic white/light red
|
ingredients for 4 persons |
| SALTED ANCHOVIES |
oz 14 |
400 GRAMS |
| GARLIC |
oz 9 |
250 GRAMS |
| MILK |
1 cup |
250 cc |
| OLIVE OIL |
1/2 cup |
1/2 CUP |
Notes to the recipe: Bagna caoda is the
name in Piedmontese language. This recipe has its origin in Provence and
came to Piedmont in the middle age. It was traditionally eaten from people
surrounding a pot with bagna caoda (hot dip in English) and dipping into this
sauce vegetables and bread. Some tales say that it was the food eaten by the
people of Turin during a siege by the French army. They made the food with
some remaining products: salted anchovies, vegetables, dried bread, some milk
and garlic. It was enough for surviving. Nowadays it is a sauce to be combined
with vegetables as appetizer, starter or also used as single course.
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