Tag: cauda

Bagna cauda recipe by Pope Francis, the recipe – Italian cuisine reinvented by Gordon Ramsay

What does that have to do with it bagna cauda with Pope francesco? You must know how great the emigration was from Piedmont in Argentina and that there are many Piedmontese dishes popular in the South American country among third and fourth generation immigrants and in Argentine cuisine in general.

In Carlo Petrini’s book-interview, Terrafutura. Dialogues with Pope Francis on integral ecology in 2020, Pope Bergoglio he remembers the lunches of his youth in a community of Piedmontese immigrants.

While on working days we ate almost exclusively there polentaon holidays the bagna cauda reigned which in Argentina ended up becoming the «Italian Sunday lunch dish, known by the name of baña cauda. In a further Argentine elaboration, baña cauda is also poured over the agnolotti (ravioles) or on Milanese steak. Discover the recipe.

Bagna cauda day 2021: a rich calendar to taste the main dish of Piedmont – Italian Cuisine

Several local adherents and 6 dates to be set: this year the "Bagna cauda day”Multiplies the appointments for lovers of the main dish of the Piedmontese tradition. Strong stomachs and gourmets indeed are preparing to participate in the ninth edition of the most anticipated event by all bagnacaudisti, which this year will receive the fabric bib with the motto "Fourth dose!", Signed by Sergio Ponchione. A nice cadeau to say that, after vaccination, a good "dose" of bagna cauda contributes to the well-being of the body, given the known antiseptic qualities of garlic. So much so that in 1855 in the Crimea the Piedmontese and allied troops to whom General Lamarmora had the famous dish prepared called it "suitable for strong and brave men for its shooting-like flavors".

A centuries-old preparation

For centuries now in the Langhe and Monferrato the end of harvests have been celebrated by preparing the traditional bagna cauda: a tasty sauce made with garlic, thistles and other vegetables, anchovies and extra virgin olive oil. The bagna cauda is then served in the characteristic earthenware container (called “dianèt) and placed in the center of the table with a spirit warmer underneath in order to always keep it hot and bring out all the scent. Daughter of peasant civilization, bagna cauda is mainly known in its classic version, which includes a list of cheap ingredients: garlic heads, extra virgin olive oil and, where possible, a glass of walnut oil and red anchovies from Spain. However, over time other variants have spread, such as the bagna cauda of the archpriest, which involves cooking garlic in milk, in order to dampen its strong taste and smell, and adding butter and beef fillet.

Bagna cauda day: the news of 2021

And we conclude this historical tour on the bagna cauda by telling the main news of the 2021 edition. First of all, since the places are limited, you have to book your place by calling the restaurant participating in the event. To find out which clubs join, just go to the website www.bagnacaudaday.it and scroll through the lists, divided by geographical areas (Alto Piemonte, Turin, Asti, Monferrato, Langhe, Valle d'Aosta and other regions). This year, moreover, the event focuses on protecting the environment. In fact, the proceeds will be used for finance the birth of the Bosco degli Astigiani, a land of over 5 hectares made available by the Banca d'Asti.

Finally, while the price remains unchanged (25 euros) in all the places, the tasting proposal changes: the bagna cauda will in fact be offered in 3 versions signaled by a traffic light: As God commands, Heretics (with diluted garlic), Atea (without garlic).

Recipe Cardi alla bagna cauda – Italian Cuisine

Ingredients

1 L milk
500 g humpback thistles
200 g fresh cream
200 g extra virgin olive oil
80 g butter
10 g anchovies in oil
3 small heads of garlic
Parmigiano Reggiano DOP
lemon juice
salt
pepper

Duration: 1 h

Level: Medium

Doses: 4 people

Wash the thistles and clean them, eliminating the external fibrous parts. Dip them in water and lemon to prevent them from blackening.
Drain them and cook them in a saucepan with 3 liters of cold water, 1/2 liter of milk, salt and pepper, until the rib is soft, for 20-30 minutes.
Peel garlic and deprive the cloves of the soul. Immerse them in a mixture of 200 g of water and 200 g of milk and bring to a boil, then remove the liquid and repeat the operation 4 more times, renewing the liquid each time. The garlic will almost have to come apart in your hands. Drain it and blend it until you get a smooth cream. Pass it through a sieve.
Dissolve anchovies in a saucepan with 200 g of oil. Add the garlic cream and cream, salt and pepper. Cook until the mixture is creamy. Blend again, adding the chopped butter.
Arrange the thistles in a greased baking dish and cover with a little bagna cauda, sprinkle with grated Parmesan cheese and bake them under the grill until they are au gratin. Serve them with the rest of the bagna cauda.

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