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Bagna caôda with vegetables and eggs and polenta – Sale & Pepe

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- Bagna caôda with vegetables and eggs, the preparation
  
  1) Soak 150 g of salted anchovies in half water and half red wine; bone them, wash them and dry them. Clean cloves of 4 garlic heads e cut them fillets. Cook them in an earthenware pan with 1 glass of extra virgin olive oil.
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- 2) As soon as the oil sizzles and before the garlic darkens unite The anchovies. Pour 1 more glass of oil e cook 30 minutes without frying.
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- 3) If you like, add a little butter. Serve hot sauce with mixed vegetables or use it to season spaghetti.
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- 4) Distribute the bagna caôda prepared following our instructions in 4 individual earthenware warmers and place them on the table on their stoves; accompanied with raw vegetables peeled and cut into flakes or pieces lengthwise (peppers, escarole, Jerusalem artichoke, white cabbage, carrots) and with cooked vegetables (baked beets, boiled potatoes, baked onions, baked pumpkin) or, again, polenta fried.
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- 5) Distribute the bagna caôda prepared following our instructions in 4 individual earthenware warmers and place them on the table on their stoves; accompanied with raw vegetables peeled and cut into flakes or pieces lengthwise (peppers, escarole, Jerusalem artichoke, white cabbage, carrots) and with cooked vegetables (baked beets, boiled potatoes, baked onions, baked pumpkin) or, again, polenta fried.

Posted on 11/10/2021

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Bagna caôda with vegetables and eggs and polenta – Italian Cuisine