Bagna Caoda – A MEAL FOR FRIENDS WITH PLENTY OF TIME

When the first frost announced for farmers the coming of the winter break, friends gathered together for a meal with a truly rustic and popular character. Garlic, pickled anchovies from the nearby Mediterranean coast and olive oil from Liguria were cooked together to create a strong sauce, in which they then dipped bread and vegetables frozen by the first frosts. Today one uses seasonal vegetables, some raw and some cooked, arranged on a large platter on the table. Each guest has a small dish with sauce on a small warm plate and spices the pieces of vegetable with the garlic smelling dip. Bagna Caoda, which basically means „warm sauce“ is still today in Langhe a meal of friendship, which in informal circles is enjoyed with a lot!! of wine (anchovies and garlic make thirsty).

Preparation: Peel 10 garlic cloves, cut into slices and simmer for 1 hour in 1⁄4 l milk. Add 10 red anchovy filets and dissolve while stirring. Finally add 1⁄4 l olive oil but don’t boil. Pour the Bagna Caoda into the small dishes already prepared on warm plates.