Bagna cauda

Name: Bagna cauda
Total time: 1800 s
Yield: Serves 2 generously
Ingredients: 2 heads garlic (1 per person, about 2 3/4 inches in diameter); 4 1/4 cups milk (1 liter); 7 tablespoons heavy cream (100 ml); 3 1/2 ounces salt-packed anchovies (100 grams); Extra virgin olive oil; Carrots (boiled or raw); Boiled potatoes; Boiled onions and pearl onions; Boiled zucchini; Endive lettuce; Beets; Celery (boiled or raw); Bell peppers (cooked and raw); Raw white mushrooms

Alexa Maimeri @cook_24290694

Piedmontese recipe from my family

Alexa Maimeri @cook_24290694

Piedmontese recipe from my family

Saved

Ingredients

30 min

Serves 2 generously

2 headsgarlic (1 per person, about 2 3/4 inches in diameter)
4 1/4 cupsmilk (1 liter)
7 tablespoonsheavy cream (100 ml)
3 1/2 ouncessalt-packed anchovies (100 grams)
Extra virgin olive oil
Vegetables for serving
Carrots (boiled or raw)
Boiled potatoes
Boiled onions and pearl onions
Boiled zucchini
Endive lettuce
Beets
Celery (boiled or raw)
Bell peppers (cooked and raw)
Raw white mushrooms

Saved

Steps

30 min

1

Peel the garlic, remove the core by cutting each clove in half.
2

Cover the garlic with milk and let it soak overnight to mellow the flavor.
3

The next day, rinse the garlic and cook it in fresh milk, covered, until it breaks down and turns yellow.
4

Blend until creamy. If the mixture is too liquid, the garlic may not be cooked enough.
5

Rinse the anchovies to remove the salt and clean them by removing the bones (this takes patience).
6

Cook the anchovies with a drizzle of olive oil until you have a smooth paste.
7

Combine the anchovy paste, garlic cream, and whipped cream, then bring to a boil.
8

Add enough olive oil to cover the surface with about 1/4 inch (0.5 cm) of extra virgin olive oil.