Bagna cauda recipe

La Bagna Cauda is a popular dish of Piedmont, region of northern Italy, where they emigrated a large number of Italians during 1850-1890. It is said that tradition was to consume this dish after the work day. It was served inside a hot terracotta container and, each diner contributed all kinds of raw and cooked vegetables. In Argentina it is still a traditional and chosen dish, to the point that in Córdoba, one of the provinces of Argentina, the National Festival of the Cauda Bagna is held. However, in case you do not know what it is, we highlight that it is served and enjoyed in a similar way to the cheese fondue, but in this case, the sauce is made based on garlic, anchovies and cream. In recipesgratis tea you We teach how to make easy cauda. A delight!

Ingredients to make cauda bagna:

1. To start with the cauda bagna recipe, first cut the garlic clutch in half and remove the outbreak of the center. Then take it to a high bowl along with anchovies. Process the ingredients until you have a smooth paste. If you don have a processor, you can finely chop them or even crush them to get the same paste. You will see that it is not difficult.

Trick: If you do not like anchovies, you can also make the Bagna cauda without achoas, although it will not acquire the traditional taste.

2. Next, take the pasta to a pan with olive oil. Keep the medium heat so that the garlic does not burn, but it is cooked well.

3. When the garlic smell is somewhat caramelized, add the cream, still with the average heat. Stir so that it does not burn or stick in the background.

4. When it is very hot, it serves the cauda bagna with the ingredients you want to accompany it.

5. The Recipe for Bagna Cauda is ready! On this occasion, we have accompanied the elaboration with potatoes, pumpkin and raviolis. Tell us what you think this recipe and with what would you accompany the cauda bagna. If we try, we would love to see the photo of your result in the comments.