How to make bagna cauda, a garlic dip from Piemonte | Pasta Grannies
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- เผยแพร่เมื่อ 25 เม.ย. 2018
- This is a dish for garlic lovers! It is one of the classic dishes from Piemonte and especially popular after a day's skiing or hiking. The vegetables can vary according to taste and season, but there should be a mixture of textures and flavours. I thought the beetroot was an especially good combination. The ingredients are for Luisella's bagna cauda are:
20 garlic cloves (about 2 heads)
250g preserved anchovies
200ml extra virgin olive oil
Vegetables: 1 large roasted, sliced beetroot; 2 red peppers, roasted and sliced; 2 large potatoes, boiled and sliced; 2 sticks cardoon, trimmed; 4 sticks celery; 1 leek, sliced; 4 Jerusalem artichokes, sliced. Other veg could include zucchini, carrots, green beans and cauliflower.
To serve: crusty bread, one egg - scrambled or poached in the remains of the sauce. - ภาพยนตร์และแอนิเมชัน
THIS is what Mr. Garibaldi was talking about! My new go-to recipe.
I still wanna know what's for dessert!
Bagna cauda is one of the only dishes my family didn’t lose in translation or time. I was so proud of it when I was young I turned the recipe in for a school cookbook. My mom was so upset because everyone else had recipes like taco salad or cookies. Mine was literally just garlic and anchovies 😂😂😂
That's a nice story, thank you for sharing it, Victoria 😊 best wishes, Vicky
lmao
I've been eating Bagna Cauda all of my life, starting around Pittsburgh in an Italian/Hungarian family. But now I live in Southern California and it pains me to say this but it's true. If you want anyone around here to try something new, it better come wrapped in a tortilla.
A+ and you passed the class in my book, but do add oil or butter next time! I's rather have traditional than ordinary ANY day. Kudos for being original! ❤
Being from Turin, bagna cauda is one of my favourite dishes and I am glad of seeing it on one of your videos! I just wanted to point out, if it wasn't already in the video, that bagna cauda, like many traditional dishes, has a lot of possible recipes and virtually every family has a different version! Love your work!
Hi Tiziano, yes your point is.a very good one. How does your family make it? best wishes, Vicky
Well, my family is actually from Puglia, so we don't really eat it at home. I do know so recipes from friends. The one I prefer uses approximately the same amount of garlic this one does (even though some recipes use up to one head of garlic per person), salted enchovies, which are soaked in red wine, and olive oil. Halved garlic cloves are layered with the anchovies (drained from the wine) and are then covered in olive oil and cooked until they become mush. at the very end a knob of butter is added. This is just one version, but no matter how it is done, it is always delicious!
Thank you Tiziano - your recipe variation sounds delicious! best wishes, Vicky
My mother's family historically was from the south shores of Lake Como and her father's recipe is very similar to this although we add in almost 25% butter to the oil and instead of an egg added to the last of it we pour in a bit of heavy cream, also we usually toast our bread and serve thin sliced bresaola affumicata with the vegetables, sadly, I only make it these days when I'm lucky enough to find cardoon in the market because my grandfather always insisted that there's no point in making it without. Your video was by far the best though I've seen for bagna cauda on TH-cam, Congratulazioni e Grazie!
@@tizianodematteis7071 What kind of olive oil, sweet, bitter, fruity? Also what kind of red wine? Dry? Sweet? Very curious!
My Grandparents were from Piemonte and would make this dish to celebrate New Year's Eve. It's how I learned to love raw fennel. Great memories. Thanks, Vicky.
My family bring this tradicional dish from Italy to Argentina used to c eat on Good Friday ,amazing !!!!Thank you
1:30 we have cardoon or cardoni in local markets in Berkeley, CA. They serve bagna cauda from time to time at the local restaurant, Chez Panisse. I love it!
Bagna Cauda is one of the best recipes in the world
I made this once and it was so extremely delicious and memorable...none of my dinner guests had ever had it. I found a cardoon plant in the nursery and am babying it along. Now, with Covid, I'm going to make this again for myself, and just enjoy the warm memories. Thanks for reminding me of this!
My dad used to make this - I have his recipe - he used 1/2 tuna and 1/2 anchovy to make it "less fishy" and he also went 1/2 butter 1/2 olive oil. I've not made it myself need to wait for a day when husband is away. We used bread, celery, baked onion petals and raw cauliflower to dip with. Leporati family originally from Piedmonte region
Noooooo....orrore....il tonno noooo...😂😂😂
My family always bagna cauda for our New Years party. Absolutely delicious! 😋
We love Bagna Cauda in Argentina. so glad I found your channel. ❤️
Signora Luisella un abraccio, grazie per la sua ricetta.
I only heard of bagna cauda today, from watching ‘Around the World in 80 Days’ on BBC. The character lists the ingredients - it sounded so delicious I had to look it up. I’ll definitely be making this stuff soon!
Looks Wonderful!
E buona e molto conviviale.
Brava
Volevo ringraziare
Pasta Gramis
Perche fa conoscere
La cultura Italiana del
Buon Vivere e la tradizione culinaria
Portata con orgoglio
E semplicità.
L' Italia e quella vera e fatta da queste persone brava gente
Grazie
wow I’ve prepared bagna cauda several times and i still found a few surprises. The egg is an interesting addition, reminds me on how raw is used as a dip for Japanese Sukiyaki beef.
hi Angelo, I learnt tips too - like the cooked and raw vegetables. I didn't use the clip of the egg mixed into the bagna cauda because it doesn't look very attractive - it tastes delicious though. 😊 best wishes, Vicky
This looks fantastico! I bet it tastes even better ;) Thank you so much!
hi Justine, it's totally delicious and one of those dishes everyone in your family has to eat otherwise they'll notice the 'garlic breath' which is inevitable with this dish. 😀 best wishes, Vicky
Lol! Great tip! ;) Thanks
Hello Vicki, although I do not speak English and Italian, for such rich foods I do not need the language, for everything else there is a translator, thank you very much
Hi Jose, thank goodness for Google Translate! 😊 If you do not understand - please always ask me, best wishes, Vicky
If you have a little left over, it's amazing as a sauce for your tajarin, the day after, or drizzled as a salad dressing on raw, unseasoned (unsalted, the anchovies are salty enough) savoy cabbage
Good suggestions, thank you for sharing them, Luna 😊 best wishes, Vicky
Pasta Grannies it's what we do in my family! It's delicious and i had to share
thank you!
Now I know the name! TY ❤
sono d'accordo! grazie! ❤
Cardonna......delicious. If you find them “wild” they’re even more delicious and delicate.
She used a lot of anchovies, which i love, i also love smelt, but i laugh when people say they want fish, but they do not want it to taste fishy, lol, if you do not want fish that taste like fish, make something else other than fish.
That's true Steve. Leave swordfish alone. 😊 best wishes, Vicky
Fish that tastes and smells 'fishy', isn't fresh and shouldn't be eaten.
@@tonyd9455 that is true, but anchovies have a strong fish taste, it is not mild like cod , sea bass, swordfish, etc... but once anchovies dissolve, they lose the strong taste, and just enhance other flavors. Sardines have an assertive fish taste also, but i love them. You can tell by a fishes smell when it is not fresh or was not packed fresh, by looking at the eyes, and the inside of the gills should be vibrant red, it should smell like the salty sea air. I am 55 yrs. old, and have never eaten a piece of bad fish or gotten sick from fish, or any other seafoods.
@@tonyd9455 i am referring more to people who want fish that tastes like chicken, lol, or has no flavor like a dried rice cake, we have many of them here in the states
@@stevelogan5475 say what? Cod stinks compare to anchovies. The problem of stinky anchovies started with Americans as all they eat is flounder the most taste less fish ever
My Granny made this but somewhere she added milk, I remember at least a cup of milk. I used to get it out of a jar in the fridge and it was thick and really good.
hi Billy, yes I think every family has its own variation on the recipe 😊 best wishes, Vicky
Milk as in whole milk or cream?
Maybe when simmering the garlic to make almost like a creamy garlic sauce?
Don't stop at just pasta, please, can you do other dishes that are pretty much going extinct? Be it other Italian dishes or other cultures', that'd be nice.
Hi Raven, that is a good idea. I do sometimes put up non pasta recipes like bagna cauda, but I thought it would be a good idea to establish what Pasta Grannies does before branching out 😀best wishes, Vicky
I was thinking the same thing
Hello Vicky, was the lemon for taste or simply to was the vegetable? This looks so good!
hi Margarita, the lemon was just to stop the vegetables from discolouring (especially the cardoon). Best wishes, Vicky
My Noni made bagna cauda every New Year's Day, I could never get enough of dipping Italian bread in it! p.s., is the narrator of this video Helena Bonham Carter? Sounds just like her.
The narrator is Vicky Bennison, the creator of Pasta Grannies ^_^
Love how every ingredient is celebrated here! I'm a big anchovy fan too! So thinking how I could make something similar....??
hi Tony, something similar to bagna cauda? Or something else using anchovies? One of the ways I use garlic and anchovies is very non Italian 'Jansen's Temptation'- in particular April Bloomfield's take on it where you blitz single cream with garlic and anchovy and pour it over just boiled potatoes (I think I add things like fennel pollen, in deviation to her recipe) and then bake it.. Anyway, google it, it's great. Best wishes, Vicky
tonydeltablues guegos
Súper mario
Hello! Do you have any videos about blecs pasta?
Hello Paz, mmm a buckwheat pasta... no we haven't been to Friuli Venezia Giulia - yet! best wishes, Vicky
Please show more dishes with cardoons. I've never seen them before.
So interesting how they never use cutting boards!
One of the most bacteria collectors
Most people today can't even handle a knife in hand like I was taught by my mom and her mom and their moms before them. Boards dull k ives quick and are slower! Bacterial galore is right!
I thought raw Jerusalem artichokes would cause terrible wind!? Is there something about Italian Jerusalem artichokes that makes them different? Or is it a matter of "this is so delicious, I won't worry about the consequences"?
Hi Sarah - cooked or raw, the consequences are the same wherever they are grown 😊 best wishes, Vicky
Mixed with anchovies you either make or loose friends on a subway ride! 😂
Like many dishes with beans, peppers, garlic, anchovies and some veggies it is an "I don't care the consequences" sorta food. If you love it make it anyway. Your tastebuds will thank you! And if the friends just try it they may like you all the more too. Just don't have a bit party of this indoor once you all do like it! 😂
Trying to give a civil answer lol
Le accoughe si lavano col vino e non con acqua e aceto! L‘aglio deve essere cotto nell‘olio altrimenti perde il suo effetto antibiotico
at 3:36 Bagna Cauda in Italian means warm bath ?? That's really funny !! Bagna Cauda is not in Italian but is in a Piemonte (Region) dialect. Bagna means sauce, so it means warm sauce.
"liquid oiled sauce" to be more accurate as translations I think, ciao dal Piemonte.