Скачать или смотреть #34 italian forgotten classic: Bagna Cauda

#34 of Italian Forgotten Classics: Bagna Càuda (Piemonte)In Piedmont, friends and family gather around a shared pot of garlic, anchovies, and oil, dipping vegetables of every kind while the sauce stays warm over a flame.It’s cucina povera with courage: “don’t even count the cloves of garlic,” the locals say.
Ingredients (Serves 6):• 12–14 garlic cloves, peeled and cored (or more — by tradition, “don’t count them”)• 150 g anchovy fillets in oil or salt (if salted, rinse and bone carefully)• 100 ml extra-virgin olive oil (or use the anchovy oil, as in Asti)• 100 g unsalted butter (optional but common in Asti & Cuneo styles)• ~400 ml milk (200 ml for the simmer, 200 ml for cooking garlic)• 1 egg (for finishing, optional but traditional)
To serve:• Raw vegetables: sweet peppers, cardoons (cardi gobbi if possible), fennel, Jerusalem artichokes, cabbage leaves, radishes• Cooked vegetables: boiled potatoes, baked onions, beets, roasted pumpkin
Instructions:
1. Prepare the vegetables: wash and cut into dipping size. Cook those you wish to serve warm; leave others raw.
2. Peel and halve the garlic cloves, removing the inner core.
3. Soak the garlic in 200 ml of milk for 2 hours. Replace the milk with 200 ml fresh and cook until tender and no milk is left.
4. Mash the garlic into a paste, then stir in butter until melted and smooth.
5. Add the anchovies and olive oil, transfer to a terracotta pot if possible.
6. Simmer gently for about 30 minutes, stirring, until the anchovies dissolve and the sauce is silky.
7. Serve warm with raw and cooked vegetables, keeping the pot hot over a candle or small flame.
8. When nearly finished, crack an egg into the pot, stirring it into the sauce — the final course of tradition.
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