Recipe – Bagna Cauda
Anchovy and Garlic sauce with fresh vegetables
Piemontese cuisine does not use garlic in many recipes, however, in the recipes that call for garlic, they don’t mess around. Husbands will ask their wives if it okay if they order a dish with garlic in it, or better yet, they agree to both eat the same dish so they don't offend each other with their breath.
Bagna Cauda dish is served in autumn and winter when people have time to gather. It is typically served as an appetizer, but for a festa it can be the main attraction. Restaurants often serve the vegetables on the plate with the sauce drizzled on top, but at home the oldest table cloth is used so dripping doesn't matter and the warm bowl is placed in the middle of the table for all to share. Read More......garlic, anchovy, liguria, Piedmont, Piemonte