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Do we make a bagna cauda?

Bagna cauda is the typical food of Piedmontese that inhabit the interior of Santa Fe. Exquisite, you will be surprised when you see that it is not difficult to cook.

Gastronomy
bagna cauda

If you are a reader of this site and you like our traditions section, you should have loved the article about the Bagna Cauda Festival in  Humberto Primo . This tempting event takes place every winters to recall the rich Piedmontese tradition that endures in that Santa Fe region. By the way, you eat  a dish that is unique. Exquisite. Worth to try 

Typical of winter, bagna cauda consists of a hot sauce based on walnut oil, crushed garlic cloves and salted anchovy paste in which diners smear raw and cooked vegetables. It can be everything: beets, cabbage, sweet potatoes, peppers, onions and pieces of bread.  The Argentine touch that is added to this recipe is milk cream . It was chosen by Italian immigrants for its abundance, to replace the olive oil originally used. Also added the accompaniment of  a good red wine .

This food, which was born as a fast, economical and  hearty dish to warm up winter nights , was transformed into a symbol of encounter and family tradition.

Bagna cauda is eaten like fondue. They get wet in the sauce cooked and raw  vegetables  . Inside the first: carrots, broccoli and Brussels cabbage. Raw can be: lettuce, thistle, cabbage, endives.

 The dish is born in Europe in times of famine . They were eaten with wild vegetables and used olive oil, instead of cream as in the local version. Today, in Argentine houses, and even at Humberto's feast, ravioli and boiled chicken are added.

The interesting fact is that  it is not very difficult to prepare . If you encourage yourself, and want to be like a Piedmontese chef before the cold goes, we leave you the recipe.

 ingredients 

  • 1,200 kg milk cream

  • 10 anchovies

  • 1 head of garlic

  • 100 grams peeled and chopped nuts

  • Edible oil

 Preparation 

  • Finely chop garlic and anchovies.

  • Put garlic in  a pot (preferably clay)  without browning.

  • Saute with two tablespoons of oil, add anchovies and then cream. Finally, add the chopped walnuts

  • Cook until you lift the boil and then keep on low heat.

  • Serve well  warm  and keep warm without boiling again.

 Accompany with carrots, chard, broccoli, cauliflower, thistle, cabbage, lettuce, celery, radishes, cooked chicken pieces, pasta, bread and a wine that frames this delicious recipe. 

 Tips:  The proportion that must always be maintained is that of garlic and anchovies (one head of garlic for four people and three anchovy fillets for each person).  If it cools and warms up again, it may be that the cream will be cut.  After the cream is added, always stir for the same side.

Publication Date: 24/08/2020

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