[Sca-cooks] bagna cauda

[Susan Fox-Davis]

Stefan li Rous wrote:

> Thanks! This sounds pretty good. The information you gave me was enough
> to tell me to go look in a new book of mine that I just got last week
> as a remainder, "Fantastic Fondues" by Hilaire Walden. Lo, on page 79:
>
> Bagna Cauda
>
> Bagna cauda is an oil-based garlicky-anchovy fondue from the Piedmonte
> region of Italy. There are quite a number of variations on the recipe:
> some use just oil and no butter, and the amounts and proportions of
> anchovies and garlic can vary, so feel free to make your own adjustments.
> Bagna cauda is traditionally eaten in spring, accompanied by cardoons
> and perhaps young artichoke hearts, but it can also be served with
> celery sticks, carrot sticks, fennel, chicory, courgettes, red peppers
> and plenty of bread.
>
> Serves 4
> 50g (2 oz) unsalted butter, chopped
> 200ml (7 fl. oz) olive oil
> 4 cloves garlic, crushed and very finely chopped
> freshly ground black pepper
> 10 anchovy fillets
>
> 1. Put the butter into a heavy fondue pot and heat until melted. Add
> the garlic and cook gently for a few minutes, do not allow to brown.
>
> 2. Add the anchovy fillets and mash them so that they disintegrate.
>
> 3. Very slowly stir in the oil, then cook gently, stirring most of
> the time, for about 10 minutes or until the mixture is smooth.
>
> 4. Season with plenty of pepper. The bagna cauda is now ready to be
> dipped into.
> --------
>
> Sounds wonderful. I love both garlic and anchovies.

Mmmm me too. I'd add more garlic of course, and leave a few cloves whole for
taking out and spreading on bread.

Garlic In Space... Bagna Cauda was the hub of a subplot on an episode of
science fiction series "Babylon 5" several years ago.  The space station's
security officer was on a strict low-fat diet, and the doctor got wind that
he was trying to import these very un-healthy ingredients across the
light-years from Earth.  When the doc finally confronted the unabashed
patient, he was ready to confiscate the lot until told about the officer's
father's tradition of bagna cauda on his birthday.  What could he do?  You
can't fight family tradition, and if you can't beat'em, join'em.  The
dubious wisdom of that much garlic and anchovy in an enclosed space station
is left as a speculative exercise to the viewer.

> I do wonder at the call for "unsalted" butter since you are adding
> achovies that are already quite salty. I can't see that the amount
> of additional salt in the regular butter is going to make much of a
> differance.

It's to avoid the salty foam you get on top when you melt salted butter, as
well as condiment control.

Play safe, use your condiments wisely,
Selene