Review Bagna Cauda pge 28 ITM2

[achookwoman]

First review from In The Mix 2. Today made Bagna Cauda, page 28.  Made exactly to recipe,  except I don't have a Soda Siphon.  Delicious,  with a mild Anchovies flavor.  As mine looks a bit thinner than the photo in book,  I think I might double the Sour Dough bread next time.  I also used Anchovies from a jar that had oil in it.  Not sure if I should have used the tinned ones that you buy loose ,  in salt.  However the flavor is just right for me.  


Linked JD

[achookwoman]

Bagna Cauda

[cookie1]

Excuse my ignorance but is it a dip, or soup or ? 

[goldfish]

"Literally translated as "hot bath," this dipping sauce for vegetables often appears in many Italian homes as part of the Christmas Eve buffet. Although cardoons (an edible thistle related to the artichoke but resembling celery) are traditional, celery makes a fine substitute and any combination of vegetables will do. In Italy, the routine goes like this: Vegetable pieces are dipped into the sauce (a fondue-style fork will help) and then eaten, with a slice of bread held underneath to catch the drippings. Once the bread is soaked with sauce, it's eaten, too. Then everyone starts over. It's fun for a party appetizer no matter where you live.


Read More http://www.epicurious.com/recipes/food/views/Bagna-Cauda-2827#ixzz2mxf34FZA

[cookie1]

Thanks. I always forget to use Mr Google.

[snappy]

Wow Chookie, you are off and running with this book already!

[achookwoman]

Tested this on visitors last night.  Very popular.  Has a smooth velvety texture.    Served warm  and with  crisp leaves to dip.  We decided that it would be a nice sauce for Cauliflower.  As GF's comment suggests , it is a thin dip and therefore a bit difficult to eat.   
Snappy,  there are just so many recipes that I want to try.