For every family, the holiday season means certain things. Often, there are traditions that are more universal or unique, depending on the family.
I grew up across the country from a large portion of my mother's extended family, and one of the things we would always have at the large gatherings around Christmas time was bagna cauda (pronounced "bahn-ya call-duh").
Ever heard of it? Well, if you're a fan of savory, anchovy-y goodness, look no further! This is a fondue-like dish, in that you cut up whatever you want to dip in the bagna cauda; so, the ingredients can vary greatly depending on your taste!
In our family, we would usually cut up cauliflower, radish, peppers, and a couple of types of bread. From the images, you can see just how varied the accompanying veggies, etc. can be...
Ingredients:
1 cup olive oil
12 anchovy fillets
10-14 cloves of garlic
1/2 tsp red pepper flakes, if desired (non-traditional)
Because this dish varies so greatly in flavor, presentation, and method, here are TWO different ways to cook it:
METHOD ONE (SMOOTH FINISH): Combine all ingredients in a food processor until blended completely. Move to a fondue pot or regular pot, and simmer over medium heat until just slightly steaming (or to your desired level of heat).
METHOD TWO (CHUNKY): In a pot, over medium heat, add oil, anchovies, and garlic. Cook until anchovies begin to fall apart. Use a wood spoon to break up anchovies and garlic. If adding red pepper flakes, add them last, leaving on the heat for 2-3 mins. Transfer to a fondue pot or serving pot.
Comentários