Bônet (Piemonte Chocolate Pudding)

A Piemonte easy delicious dessert considered a great, and very traditional, ending meal for dinner and festive meals, like Christmas, New Year, Thanksgiving.

The Bônet (booh-net), also written as bunet or bonet, but pronounced the same way, is one of the must of traditional Piemonte cuisine.

A Piemonte easy delicious dessert considered a great, and very traditional, ending meal for dinner and festive meals, like Christmas, New Year, Thanksgiving.
The one I publish here is the old recipe of the ancient delicious Piemonte chocolate pudding. As for bagna cauda and other regional dishes there are many variations, almost one for each family.
For example, in many families bônet is prepared without cocoa and coffee, and with the add of vanilla. A sort of pudding Piemonte style but with the addition of rum and Marsala wine and ladyfingers biscuits.
The word bônet means cap, and refers to the shape of the mold used often – circular, with a depression in the middle – reminiscent of the headgear used in the past by the farmers in the region. I also suggest that its name originates from the word bonnet, that in many languages in the past meant headgear.

Bônet is made with simply and very popular ingredients here in Piemonte: milk, eggs, sugar (I use the raw brown, that is much more healthy), cocoa, ladyfingers biscuits, amaretti biscuits, rum and Marsala.

About ladyfingers biscuits, preparing this recipe I discovered that are biscuits spread everywhere in the world and that in each country have different name. In Italy ladyfingers are called Savoiardi: literally “from Savoia family”.

The preparation is so easy and quick that could really be called as a great basic unmissable recipe in every cookbook family.

You can pour the mixture for cooking in a round pudding mold but in Piemonte has become popular to bake it in a rectangular, plumcake style mold.

Bonet Piemonte Chocolate Pudding

In Piemonte we prepare it as 5 minutes dessert but it is considered a great, and very traditional, ending meal for dinner and festive meals, like Christmas’s eve, New Year’s eve. For this reason I think could be a delicious try for an American Thanksgiving or other festive day around the world.

 

Bônet (Piemonte Chocolate Pudding)

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Yield: 6

Ingredients

  • 35 fl.oz. of whole milk
  • 3.5 oz. ladyfingers
  • 1 small cup of Italian espresso
  • 1 tablespoon instant coffee
  • 2 tablespoons of rum
  • 2 tablespoons of Marsala
  • 4.5 oz. amaretti biscuits
  • 2 oz. unsweetened cocoa powder
  • 7 oz. of brown sugar
  • 5 eggs

Instructions

  1. Boil the milk and let it cool
  2. Cramble the Ladyfingers and amaretti biscuits
  3. Pour into the milk the crambled biscuits, espresso coffee and instant coffee
  4. In a very large bowl put the eggs, the brown sugar, cocoa and mix them together for a few minutes until you have a mixture smooth and creamy
  5. Combine the two mixtures and add the Marsala and the rum
  6. Pour in caramelized pudding mold (see how to caramelize a pudding mold on budino recipe)
  7. Bake the bônet in a preheated oven at ca. 350°F for about 40 minutes
http://milkhoneyandrum.com/bonet-piemonte-chocolate-pudding/

A Piemonte easy delicious dessert considered a great, and very traditional, ending meal for dinner and festive meals, like Christmas, New Year, Thanksgiving.

Crostata di Noci (Piemonte Walnut Tart)

Piemonte walnut tart is a delicious traditional Piemonte tart. Perfect to taste red wines like Freisa or Brachetto and to celebrate Autumn and walnuts.

 

Piemonte walnut tart is a delicious traditional Piemonte tart. Perfect to taste red wines like Freisa or Brachetto and to celebrate Autumn and walnuts.

A delicious way to celebrate Autumn and Walnuts

The Walnut tart is one of those delicious cakes, poor, typical of the Piemonte tradition. It’s fragrant, the mix of flavors of the shortcrust pastry, honey and walnuts is incredible. Even the texture is perfect and combines the pastry, melting in your mouth, the walnuts wrapped in crispy baked honey.
It’s a tart that comes from the subalpine areas of Turin and Saluzzo, also prepared in the Monferrato area.
I made this tart for my last birthday, along with a bônet (boo-net) another typical dessert from Piemonte that I will publish in the next few days.

Piemonte walnut tart is a delicious traditional Piemonte tart. Perfect to taste red wines like Freisa or Brachetto and to celebrate Autumn and walnuts.

The perfect tart to taste amazing red wines

With this tart is inevitable to talk about wine, because according to tradition Piedmont “walnuts make wine good”.
In fact, according to ancient legends, which are not just stories, the farmer was used to give to eat some walnuts to the trader before him taste his wine. This is because walnuts made the wine taste better.
The perfect wines to pair are the red ones, the ones you would use to taste good walnuts and the sweet, the cakes or desserts. In Piemonte is very common to serve this tart with Freisa wine, a red wine delightful and charming, gently sparkling and slightly sweet. Perfect with desserts. This wine is typical of the Langhe and Monferrato, but also in the Turin and Biella.

Another good choice to pair with this tart is Brachetto d’Acqui, a DOCG wine produced in the area of Acqui Terme. The grape is brachetto, which is believed to be a native of Piemonte. Brachetto d’Acqui is a somewhat sweet wine, which can be either sparkling or still.

Crostata di Noci (Piemonte Walnut Tart)

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Yield: 6

Crostata di Noci (Piemonte Walnut Tart)

Piemonte walnut tart is a delicious traditional Piemonte tart. Perfect to taste red wines like Freisa or Brachetto and to celebrate Autumn and walnuts.

Ingredients

  • 14 oz. flour (variety to taste) sifted twice
  • 5.5 oz. cold butter, the temperature of the refrigerator
  • 5.5 oz. brown sugar
  • 1 whole egg
  • 1 egg yolk
  • 1 pinch of salt
  • For the filling
  • about 2-3 dozens of whole kernels of nuts, must be sufficient to cover the tart pan
  • 3 heaping tablespoons of honey, wildflowers will be fine, or you can use any other honey to taste
  • 2 oz. of butter

Instructions

    Prepare the shortcrust pastry
  1. place the flour in a cone in the middle of the axis to work,
  2. drill a small hole in the center, like a volcano,
  3. and pour the whole egg, the egg yolk and the pinch of salt
  4. start working it slowly with your hands
  5. add the sugar and keep kneading
  6. finally add butter cut into small cubes, I've left the butter at the end to be sure to avoid that the warm of the hands, working the dough, heats the mixture and makes the dough becomes sticky.
  7. Therefore from this point on it is necessary to knead very quickly using only your hands, trying not to heat the mixture with the heat of your hands. The butter should not melt under the heat of the hands, otherwise the dough becomes sticky and impossible to work with. You should also think to knead outside, in the hot autumn day, to keep the dough fresh and avoid that the dough becomes sticky.
  8. As soon as the mixture is blended, form a ball
  9. cover with plastic wrap (I've used an aluminum foil as I discovered only at that time that I've finished the plastic wrap!) and place in refrigerator for about half an hour. No more than that if it is not too hard to be spread on the baking sheet.
  10. Prepare the filling
  11. In a pan put the kernels, whole or coarsely chopped into quarters, honey and butter.
  12. Melt and stir over moderate heat until butter and honey are well blended. The mixture is ready when it has become a light brown color and is slightly reduced.
  13. Choose a tart pan with low sides and wavy, cover it either with cooking paper or grease and sprinkle with cornmeal or breadcrumbs. Place the shortcrust pastry to form a base around a quarter of an inch thick that covers the bottom and sides. Use only your hands, this will make the tart look very homemade and rustic
  14. Pour in the filling of walnuts and honey, spreading it evenly with a spoon.
  15. Put in a preheated oven at 350°F for 40 minutes, if the surface tends to become dark place a sheet of aluminum foil on while baking

Notes

Pair with Piemonte red wines like Freisa or Barbaresco d'Acqui.

http://milkhoneyandrum.com/crostata-di-noci-piemonte-walnut-tart/

Piemonte walnut tart is a delicious traditional Piemonte tart. Perfect to taste red wines like Freisa or Brachetto and to celebrate Autumn and walnuts.

Budino Piemonte Pudding

Budino Piemonte Pudding

Budino Piemonte Pudding

The Budino (boo-dee-no) Piemontese or Piemonte pudding is one of those basic desserts of Piedmontese cuisine, never missed at the end of a good meal or a snack.
I can still remember the smell of budino baking on the stove in my grandmother’s house. It was prepared once for the whole week. My grandmother was used to prepare it for my snacks.

She always said that milk, sugar and eggs were the best nourishment for two legs always in a hurry as those of the children. Today, cow’s milk is a food particularly controversial, but for me the taste of the pudding is a reminiscent of my childhood, and is just like the warm embrace of my grandmother after I peeled a knee in the backyard.

Budino Piemonte Pudding

 

It’s not a secret, for me, cooking and food are therapeutic. So this pudding, made of simple and ancient foods is still a great “friend” who comforts me at the end of the most difficult days.

It’s a vanilla pudding with the addition of an ingredient used in the preparation of Piemonte desserts: the amaretti biscuits.

If you are looking for something simple but delicious and impressive for a family dinner or for some festivity try to prepare it. The amaretti biscuits are essential, if you do not find them try adding chopped hazelnuts and walnuts. The taste is not the same, but they are ingredients that were used to enrich the puddings in the homes of the peasants of Piedmont.

Budino Piemonte Pudding

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 6

Budino Piemonte Pudding

Ingredients

  • 35 fl.oz. whole milk
  • 1 teaspoon of natural vanilla powder
  • 12 oz. sugar (I've used raw brown sugar)
  • 8 eggs
  • 2 tablespoon of Rum
  • 6 amaretti biscuits

Instructions

  1. In a pot pour milk, 3.5 oz. of sugar and vanilla. Put on the stove and warm but not boil, stirring occasionally
  2. As soon as the milk is hot remove from heat and let cool.
  3. Meanwhile, in a bowl, pour the remaining 8.5 oz. of sugar and eggs.
  4. Blend with an electric mixer until creamy smooth and homogeneous
  5. As soon as the cream is smooth add the amaretti biscuits crumbled with hands and rum
  6. Combine milk cream eggs and sugar, mix well with an electric mixer
  7. Take a pudding mold pour 3 or 4 tablespoons of sugar and put it on low heat to caramelize
  8. When the sugar has become caramel spread on the walls of the mold by moving over the flame
  9. Pour the mixture into the pudding mold or into many little molds by 1 portion each, and put in a preheated oven at about 380° F and bake for about 30-40 minutes (if you are using little molds cooking time is halved)
  10. Once cooked remove from the oven and let cool completely. As soon as the pudding reach the room temperature put in fridge.
  11. Before serving overthrow the pudding on a serving platter and serve cut into slices with some typical dry biscuit, such as meliga cookies.
http://milkhoneyandrum.com/budino-piemonte-pudding/

Budino Piemonte Pudding

 

Peperoni in Brusco (Piemonte Sour Peppers)

Peperoni in Brusco (Piemonte Sour Peppers)

Peperoni in Brusco (Piemonte Sour Peppers)

Peperoni in Brusco is a very common dish, particularly common in the southern Piedmont: Asti, Langhe, Monferrato, Cuneo.
It is a dish served at room temperature as an appetizer, before the abundant meals for which the Piedmontese are famous.
The Piemonte Sour Peppers combine all ingredients typical of this land:

  • peppers, loved and consumed diffusely in Piemonte, arrived here thanks to the trade of the seventeenth century and, since then, have become an integral part of the local diet. Carmagnola, a small town near Turin, is famous for their variety of peppers, also celebrated in a famous fair which is held every year in late spring
  • anchovies, food symbol of Piemonte cuisine, an essential ingredient of the dish symbol of Piemonte bagna cauda and also a food rich in tradition and history in this land.
  • the flavors of the basil and parsley as reminiscent of peasant origin in many dishes that literally born in the gardens of a poor and dirt poor Piemonte, austere and “sabaudo” (from the Savoy Family) that is a word often used as a synonym for austerity.
  • tastes like sour capers and vinegar that are often used to create a contrast sour who Piedmontese love and that belongs to the typical taste of many dishes of Piemonte.

This recipe is very quick and easy peasy. It is a very good way to approach the use of anchovies in cooking. Of course it’s possible to prepare Peperoni in Brusco without anchovies or reducing the quantity, but the taste will change deeply.

Peperoni in Brusco (Piemonte Sour Peppers)

Peperoni in Brusco (Piemonte Sour Peppers)

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 4

Calories per serving: 156

Ingredients

  • 3 sweet and fleshy peppers, 1 red, 1 yellow and 1 green
  • 1.7 fl.oz. extra virgin olive oil
  • For the Sour Sauce
  • 1 handful of basil leaves
  • 1 handful of parsley leaves
  • 1 clove of garlic
  • 6 anchovy fillets in oil
  • 1 tablespoon capers in vinegar
  • 3 tablespoons red wine vinegar

Instructions

  1. Clean the peppers: wash externally under the water, then open them in half and remove the core and remove all the seeds and the white "ribs"
  2. Cut them in square or diamond
  3. Put all ingredients for the sour sauce in a blender: anchovies, basil, parsley, garlic, capers and vinegar and coarsely chop
  4. Put 2 or 3 tablespoons of extra virgin olive oil in a pan and pour the peppers
  5. Sauté the peppers for a few minutes
  6. After about 5 minutes, add the sauce, stir well and cook for another 5-8 minutes
  7. The peppers will be ready as soon as they are cooked on the surface and crispy within
  8. When ready turn off the heat, leave to marinate for a few minutes
  9. You can serve cold in summer or with the first cold of autumn are also warm delicious
http://milkhoneyandrum.com/peperoni-brusco-piemonte-sour-peppers/

Rabbit in Mustard Recipe

Rabbit with Mustard Piemonte style

Rabbit in mustard is a very traditional Piemonte recipe. It combines local and poor ingredients with a smell of France. Originally used for special occasions could be now used as easy dinner ideas to stew rabbit.

Rabbit with Mustard Piemonte style
Rabbit in mustard is an ancient recipe used for Sunday meals and special occasions. As it is prepared with very traditional and poor ingredients it could be considered one of the best Piemonte recipes.

Poor ingredients

Rabbit, milk, butter, were some of the poor ingredients that was very common in almost every farmhouse. Rabbit meat was considered a poor one. This is because the rabbit is reproducing very quickly, easy to breed and cheap to feed. The edible part of the animal was not much compared to other animals and the meat was more compact and less soft than other. The culinary tradition of Piemonte is rich with dishes of rabbit.
For a long time rabbit has been misused, as for all the reason that in the past made it a poor meat. Today, indeed, we know that the rabbit meat is one of the better food choices in terms of nutrition, low in fat and by its nature does not retain antibiotics and medicines that are used industrially for its breeding.
rabbit-mustard-piemonte-recipe-18

The free richness that comes from the vegetable garden

 Juniper berries, bay leaves, marjoram herbs were always present in any vegetable garden, large or small it was. marjoram, as well as lemon balm, thyme, mint and many others, was planted at the edge, close to the fence of the garden to ward off the weeds and in some cases even parasites. The laurel was a tree that was often in the courtyard, high and auspicious, full of leaves used in many dishes, including to boil chestnuts.
Juniper berries were picked in the woods, bringing the herds or flocks to pasture or transporting goods for the market, when it was still going to walk away with the cart along the dirt roads.

A bit of delicious wine

Our ancestors liked to add wine and spirits to preparations. the red or white wine, rum and many others are an integral part of many of the most typical of traditional dishes. Rabbit in mustard is not exception. In this case the wine serves to eliminate the flavor too strong of the rabbit. Let us remember that at that time, before the factory farms, rabbits tasted much stronger than today as it was considered almost a wild flavor.

A pinch of France

It’s not a secret that the Piedmontese and the French cuisines have been contaminated with each other for a long time over the centuries.
A definite element, outcome of this contamination, is the use of mustard for which France is famous.
The mustard powder helps to mitigate the wild flavors of the meat, and allows to blend the flavors also giving to dishes a nice and cheerful color. Rabbit in mustard Piemonte style seems to bring out all of these elements.

Rabbit in Mustard Piemonte Recipe

Rating: 51

Cook Time: 40 minutes

Total Time: 40 minutes

Yield: 6

Rabbit in Mustard Piemonte Recipe

Ingredients

  • 1 rabbit cutted in serving portions
  • 5 tablespoon mustard powder
  • 1 cup milk (whole milk is better but you can use your favorite milk)
  • 1 cup dry white wine
  • 1 oz butter
  • 3 tablespoon extra virgin olive oil
  • Herbs
  • 2 juniper berries
  • 1 bay leaf
  • 1 sprig of fresh marjoram (or a teaspoon of dried marjoram)

Instructions

  1. In a pot large enough to hold the rabbit put the olive oil and butter and brown the rabbit to medium high flame
  2. Stir the rabbit pieces occasionally so that browning evenly
  3. As soon as the rabbit is golden brown, lower the heat, add salt and pepper to taste, place the juniper berries, bay leaves and marjoram
  4. Cover and simmer over low heat for about 20 minutes
  5. After about 20 minutes, uncover and sprinkle with mustard and white wine
  6. Cook over low heat uncovered so that the wine has evaporated by about half, stirring and turning the pieces of rabbit occasionally
  7. Add the milk and simmer for another 10 minutes, stirring and turning the rabbit occasionally
  8. When the milk has become a cream along with the wine and mustard rabbit is ready!
http://milkhoneyandrum.com/rabbit-in-mustard-piemonte-style/

rabbit-mustard-piemonte-recipe-24

Primrose Frittata Recipe – Picnic, Brunch, Healthy, Cheap Idea

Primrose Frittata Recipe - Picnic, Healthy, Brunch, Cheap Idea

Healthy cheap frittata recipe. With primroses and eggs. Baked. Salt, oil and butter free. A fairy, romantic recipe. Perfect for picnic, brunch, starter.

Primrose Frittata Recipe - Picnic, Healthy, Brunch, Cheap Idea

Picnic Recipe

 

Primrose Frittata Recipe - Picnic, Healthy, Brunch, Cheap Idea

Primrose Frittata Piemonte Recipe

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 6

Ingredients

  • 1 big handful of primroses, collected in fields unpolluted
  • 8 eggs
  • 1 clove of garlic
  • salt and pepper to taste

Instructions

  1. Clean carefully the primroses, removing the roots, the withered leaves and flowers, then wash them well under running water and dry
  2. Coarsely cut leaves and flowers together
  3. Chop the clove of garlic
  4. Breaking eggs into a large bowl and beat with a fork
  5. Add the garlic and primroses
  6. Sprinkle with salt and pepper to taste
  7. Coat a baking pan with baking paper
  8. Pour in the mixture
  9. Place in preheated oven at 200 degrees for 20-30 minutes
http://milkhoneyandrum.com/frittata-recipe-primrose-picnic-brunch-healthy/

Salad of Leeks

Salad of Leeks Piemonte Recipes

A savory, unconventional, Piemonte, really easy salad with eggs, tuna, endive salad and leeks.

A savory, unconventional, Piemonte, really easy salad with eggs, tuna, endive salad and leeks. A Piemonte healthy lunch idea recipe.

This salad was prepared for quick lunch while farmers had a break while working in the fields. The eggs were boiled the night before and canned tuna was very easy to maintain and quick to add. In addition, the leeks were put to marinate in the morning just before to get out in the earliest morning. Now this recipe tells to marinate for at least 2 hours and it works perfectly, but believe me, if you double the time the leeks are much more delicate.

An healthy lunch idea

A savory, unconventional, Piemonte, really easy salad with eggs, tuna, endive salad and leeks. A Piemonte healthy lunch idea recipe.

This is a peasant recipe. But do not make my same mistake I did: do not think this is a “difficult” salad due to the leeks, because they have a strong and persistent flavor. Soaking the leeks into the acidulated water makes sweet their flavor. It is a complete healthy lunch idea with a lot of taste. But it could also be used as a starter or as a rich side dish.

A pinch of Italian style

Of course, you could dress it with your preferred dressing sauce and it will fit perfectly but if you would like to bring on your table a piece of Italy – of Northern Italy in fact – use one of the typical Italian Vinaigrette made with extra virgin olive oil, lemon, salt and pepper.

My adjustment for a worldwide home cooking

In the original recipe the cheese used is a kind of robiola cheese typical of Piemonte. It is the Robiola of Cocconato d’Asti, a fresh and compact cheese. It is very different from some other Italian robiola cheese much more like to cream cheese like Philadelphia. To adapt it to an international cuisine you can use a fresh cheese like queso, or similar. You might chose it using three criteria:

  1. freshness: be sure that the cheese you are choosing is very fresh white cheese
  2. soft and compact: its consistency should be compact and easy to be cutted into cubes
  3. milk taste: it should have the taste of fresh milk, not too savory and absolutely not spiced.

And that’s it! Hope you enjoy.

A savory, unconventional, Piemonte, really easy salad with eggs, tuna, endive salad and leeks. A Piemonte healthy lunch idea recipe.

Salad of Leeks

Prep Time: 2 hours

Total Time: 2 hours

Yield: 4

Salad of Leeks

A savory, unconventional, Piemonte, really easy salad with eggs, tuna, endive salad and leeks. A Piemonte healthy lunch idea recipe.

Ingredients

  • 5 leeks
  • the juice of one lemon
  • 2 tablespoons white wine vinegar
  • 3 oz tuna
  • half endive
  • 2 ounces queso cheese (diced)
  • 2 hard-boiled eggs
  • For the Vinaigrette
  • the juice of 1/2 lemon
  • 2 tablespoon extra virgin olive oil
  • 1 pinch of salt
  • pepper

Instructions

  1. Wash and peel the leeks by cutting them into 2 or 3 pieces taking the white parts (and putting aside the green ones that can be very useful for making soups and vegetable soups)
  2. Place in a large bowl to soak in water acidulated with vinegar and lemon juice for about two hours
  3. While the leeks soak keep going with the preparation!
  4. Wash and thinly slice the endive
  5. Chop hard-boiled eggs with a knife
  6. Chop tuna with a fork
  7. Dice the queso cheese
  8. After two hours, remove the leeks from water and slice into thin slices
  9. In a large bowl place the endive, then the leeks, then tuna, diced cheese, chopped boiled eggs
  10. Separately prepare a vinaigrette with lemon juice, olive oil, salt and pepper and mix the ingredients with a fork to form a fluid emulsion
  11. Pour the vinaigrette over the salad and serve
http://milkhoneyandrum.com/salad-leeks-piemonte-recipe/

 A savory, unconventional, Piemonte, really easy salad with eggs, tuna, endive salad and leeks. A Piemonte healthy lunch idea recipe.

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Bagna cauda

Bagna Cauda Recipe

The easiest ever, fast, gentle, always succeeds and original flavor Bagna Cauda. The hot sauce of anchovies and garlic typical of Piemonte. Serve with vegetables.

bagna cauda

Bagna Cauda Recipe

The original flavor of an ancient dish

Bagna Cauda Recipe

The history of this dish is ancient. It was prepared at the time of harvest as a reward for laborers.
Bagna cauda is a preparation made with garlic , olive oil and anchovies , all reduced to a sauce by cooking with a lot of patience. If you want you can also add ingredients like butter, cream, milk, and chopped walnuts.
Today have become commonly use to serve it in special containers made of terracotta called Fojot consisting of a bowl that has undergone a burner to keep the sauce warm. I usually serve the Bagna Cauda in ordinary little bowls of glass, a solution that I prefer both because its convenience and because the main terracotta pot I use for cooking the Bagna Cauda keep the right temperature for a long time. I keep the terracotta pot over the cooker and refill when the guests ask!

An original alternative to Pinzimonio

Bagna Cauda Recipe

It is consumed dipping various kinds of seasonal vegetables usually divided between raw and cooked. Are typical and must try cardoons either raw or boiled, either raw or roasted in the oven peppers, Jerusalem artichokes (Topinambur) raw, raw leeks, onions cooked in the oven, the leaves of raw cabbage, cauliflower steamed, cooked beets, boiled potatoes, radishes, turnips raw, and all the vegetables that curiosity motivates you to try!

The easiest and always succeeds recipe

Bagna Cauda Recipe

I prepared Bagna Cauda many times. I used different recipes and have always found that they had two difficult elements  that I would like to avoid: melt the raw garlic cloves sliced in oil and clean the salted anchovies. When I tried this recipe I found that it was so simple, fast and always successful that almost did not seem real. It is also much lighter and preserve all the original flavor of the one prepared with raw garlic and leaves NO unpleasant odor the next day.

This Bagna Cauda does not make you smell like garlic!

Very often you give up Bagna Cauda because of the bad smell of garlic that gives off the next day. We have two or three tricks to avoid this unpleasant “side effect” of Bagna Cauda: do not reuse the same clothes worn by eating Bagna Cauda, take a long hot shower the next morning, brush your hair, brush your teeth with great care and use a particularly aromatic mouthwash, use a lot of gum.

With this Bagna Cauda do not need to use all these precautions because I verified each time that no one has ever complained about the smell the next day. This Bagna Cauda avoides to prevent Bagna Cauda!

Bagna Cauda Recipe

Bagna Cauda

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Yield: 6

Bagna Cauda

The easiest ever, fast, gentle, always succeeds and traditional flavor Bagna Cauda. The hot sauce of anchovies and garlic typical of Piemonte.

Ingredients

  • 6-12 cloves of garlic (use 1 or 2 cloves of garlic per persona as you prefer, I normally use 8 to 10)
  • 1 cup of milk
  • 3 oz. butter
  • 14 oz. ca. of flat fillets of anchovies in oil (the weight is intended of dripped product, oil-free, which is normally shown on the jar)
  • 20 fl.oz extra virgin olive oil
  • 30 fl.oz. whipping cream

Instructions

  1. Immerse the terracotta pan in cold water for at least 15-20 minutes, so that it soaks of water and does not break with heat, this practice is always necessary when using pans or trays of terracotta
  2. Clean the cloves of garlic with a knife, taking care to leave them whole and discard those that are already sprouting
  3. Pour the cup of milk and the garlic cloves in a small saucepan or in a frothed milk spout and put to cook over low heat, simmer for about 15 minutes until the garlic cloves are cooked
  4. As the garlic cloves are cooked remove them from the milk and mash with a fork until you have a smooth puree
  5. At this point drain the anchovy fillets and rinse very well under water for about 5 minutes, helping you with your hands to pass well water between the fillets and remove all the oil.
  6. When the water coming out of the strainer will be almost completely transparent and anchovies will have lost the smell of the oil to remove all the water screwing up the threads with your hands, forming a ball
  7. Using a very sharp knife to cut the anchovy fillets to reduce them into small pieces about 1/2 -1 inch
  8. Remove the terracotta pot from the water and dry it with a cloth
  9. Pour about half a cup of oil in terracotta pot
  10. Add the mashed garlic and stir with a fork
  11. Put on the smaller fire of the cooker and use the lowest flame, taking care that the oil does not fry ever. For all the preparation, the oil must be warm but never become too hot and forming the classic "bubbles" of frying, it should never sizzle too.
  12. When the oil and the mashed garlic cloves are blended add the anchovy fillets cut into small pieces
  13. Gradually add the oil while stirring and maintaining the temperature of the oil not too high, if you find that the oil is getting too hot, remove the pan from the heat while continuing to stir. Never lift the flame, and even if you have the feeling that the process is too slow wait for the heat to spread slowly through the walls of the terracotta pot. In order to dissolve the anchovies you only need a moderate heat and ... lots of patience!
  14. When the anchovies are dissolved, about after 15-25 minutes, add the butter and the remaining oil and the whipping cream, stirring constantly with a wooden spoon. Leave on the gas for a few minutes ... Bagna Cauda is ready!
  15. If you want you can prepare Bagna Cauda the day before, making sure to always warm up at low heat, avoiding the microwave, and adding the whipping cream just before serving.
http://milkhoneyandrum.com/bagna-cauda/

Bagna Cauda Recipe

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