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  Photographed recipe: bagna cauda (hot anchovies dip), Italian traditional recipe of Piedmont


Back to the ingredients table

PREPARATION: step-by-step photographed recipe

boil the garlic in the milk
slice and bone the anchovies
  rinse with vinegar until removing  the salt
melt them into hot olive oil.
add garlic and a little of milk
fry slightly until the garlic is softened
whisk until a homogeneous cream
the consistence must be dense and snmooth
serve hot in a bowl
to be combined with a pinzimonio
and if available use the cardoon or artichoke thistle (cardo gobbo), a delicious combination
only the stems are edible
boil them  one minute in salted water
then remove the filaments
and now good appetite

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