I love the umami flavor of anchovies, which brings me back to the first time I tasted ‘bagna cauda’ in Torino, an amazing city in the Piemonte. I gradually found my ideal mixture between canned anchovies, dried spices, garlic and light cream ( instead of butter). The original recipe is meant for a dip sauce … More With the idea of ‘bagna cauda’ in my mind
Beetroot is cheap, healthy and beautiful. I love the earthy taste which becomes even more intense by preparing in the oven. For 2p 400 grams is more than enough as starter. Remove the leaves. Wash the beetroot. Wrap them in aluminium foil. Add a teaspoon of olive oil. Close. Bake in the oven at 200° … More A beautiful starter
At day 1, I decide to start with an Italian dinner. Bagna cauda with different raw vegetables is a perfect starter to catch up after 4 years. The North Italian recipe is available in different version. A mixture of 1 pressed garlic clove, anchovies paste, oregano, pepper and cream is what you need to prepare … More What did I prepare for our guests, Severine and Bert?
Start with a Bagna Cauda which probably has many variations. Perfect for sharing. In Torino we tasted the first real bagna cauda which is a dish filled with raw (or sometimes slightly cooked) vegetables and a warm sauce based on anchovies. Since then I serve it regularly as appetizer-first course for wider audience. Try to … More Can it be more italian?
Doc V's Healthy Kitchen 