[Sca-cooks] bagna cauda

[Elaine Koogler]

I dunno.  I just know that it is a heavenly dish...and the Stinking Rose
version I sent out yesterday is one of the best I've ever tried...the only
drawback being the wait for 1 1/2 hours for the #$@# thing to cook!

Kiri

Philip & Susan Troy wrote:

> Stefan li Rous wrote:
>
> > 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,
>
> There is some justifiable controversy regarding whether this dish is in
> fact Piedmontese in origin. Certainly all the ingredients _except_ for
> butter would suggest a more southerly origin, but then most of the
> recipes I'd seen until recently called for oil only, and no butter.
> Oil-only versions are popular in other parts of Italy and in the south
> of France, especially in and around Nice.
>
> I'd bet the Ur-dish to be Nicoise (Nice being essentially an amusement
> park called Olive-Anchovy-Land) and the Piedmontese dish containing
> butter to be the Johnny-come-lately variant.
>
> Adamantius
> --
> Phil & Susan Troy
>
> troy at asan.com
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