Bagna Cauda

Autumn and winter is the time for Bagna Cauda (Hot Piedmontese Dip) in Piemonte. Bagna Cauda is definitely a dinner very suitable for having friends over. Sitting around the table and dipping the vegetables into the sauce and solve the entire worlds problem – that’s not the worst thing to do.

Again this year does the Alpino Group organize a typical Bagna Cauda dinner in La Morra. The event takes place on the 15th November. For further information take a look at www.la-morra.it.

Traditionally, Bagna Cauda is made in a small fireproof pot which is placed in the center of the table and kept hot over a sprit lamp.

Ingrediens (serves 6)
18 cloves garlic
Milk
350 g anchovy fillets
250 g butter (unsalted)
3 dl olive oil
1 dl heavy cream

A selection of fresh raw vegetables such as artichokes, radishes, peppers, carrots, celery, asparagus, radicchio, tomatoes etc.

Put the garlic in a small casserole and cover the cloves with milk. Cook it over a very low heat for 15 minutes until the garlic is tender. Remove the casserole from the heat and mash the garlic into the milk until it gets a creamy consistent.

A wine suggest for this dish would be either a young Dolcetto or a young Barbera d’Asti (they often have a higher acidity than Barbera d’Alba). It’s important that the wine can match the oil and cut through the richness of the Bagna Cauda. Put the casserole back on the stove and add the anchovy fillets. Cook as gentle as possible for another 30-40 minutes until the anchovy fillets are melted. Then add the butter and the olive oil. For a rich sauce add the cream 5 minutes before the end of cooking time.

Wine suggestions:
Barbera d’Asti Vigna Moore from Cascina Gilli
Dolcetto d’Alba 2007 from Gigi Bianco