Food...
The other night, for the first time in goodness knows how long I cooked bagna cauda (or however you spell it). It's been over ten years at the very least and I had truly forgotten how good it is, although it IS the kind of food that would make a dietician scream and harden you arteries by proximity alone. The traditional version apparently does not have the cheese, but I prefer it this way.
It's a sort of Italianate fondue.
Serves 4:
High grade olive oil 250ml
Tinned anchovy fillets (salted) 8-16 count (according to taste)
Butter 100g
Garlic cloves, chopped finely & crushed 4-8 count (according to taste)
Parmesan cheese, grated/flaked to taste - I recommend about 1/4 standard cup loose packed (60ml volume)
Fresh basil leaves, torn and crushed 6-10 count (according to taste)
Oregano, dried 1 tsp
Salt & Pepper for seasoning.
In a thick bottomed pan, over a low heat, melt the butter into the oil and add the anchovies and garlic. Stir continuously until the anchovies disintegrate and disperse.
Add the oregano at this point.
After 3 min add the remaining ingredients and keep stirring to distribute the cheese. For ease sprinkle the cheese in evenly, do not dump it al in one place.
Serve over a tea-light in a heatproof fondue bowl or similar with toasted ciabata and assorted sliced veges for dipping.
Very good to eat, probably very bad for you.
It's a sort of Italianate fondue.
Serves 4:
High grade olive oil 250ml
Tinned anchovy fillets (salted) 8-16 count (according to taste)
Butter 100g
Garlic cloves, chopped finely & crushed 4-8 count (according to taste)
Parmesan cheese, grated/flaked to taste - I recommend about 1/4 standard cup loose packed (60ml volume)
Fresh basil leaves, torn and crushed 6-10 count (according to taste)
Oregano, dried 1 tsp
Salt & Pepper for seasoning.
In a thick bottomed pan, over a low heat, melt the butter into the oil and add the anchovies and garlic. Stir continuously until the anchovies disintegrate and disperse.
Add the oregano at this point.
After 3 min add the remaining ingredients and keep stirring to distribute the cheese. For ease sprinkle the cheese in evenly, do not dump it al in one place.
Serve over a tea-light in a heatproof fondue bowl or similar with toasted ciabata and assorted sliced veges for dipping.
Very good to eat, probably very bad for you.