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Crema
di Bagna Caôda
(A Creamy Bagna Caòda)
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This
untraditional, undeniably rich bagna caôda is delectable.
It has become a standby in our repertoire for dining with friends
on midwinter Sunday afternoons.
We move a small table in front of our living room fireplace and put
a communal bagna caôda in the center. It drips, of course, but
that's part of the intimacy.
This version is much less garlicky than the traditional version, but
it has as much anchovy. The consistency will thicken as the cream
is allowed to reduce.
If it become too thick, simply thin it with milk or more cream. This
dish can be made well ahead of time.
Indeed, the flavor improves as the anchovies and garlic steep in the
cream.
Per
Person:
1
tablespoon unsalted butter
1 large garlic clove, very finel
chopped |
1
whole salted anchovy, rinsed,
filleted, soaked in cold water briefly,
drained, and chopped into a paste
½ cup heavy cream |
Melt the butter over low heat in a
heavy-bottomed saucepan large enough to hold all the ingredientes.
Add the garlic and cook for 10 minutes.
Take care that the garlic does not burn. Add the anchovy and cream
and bring to a simmer, whisking frequently; do not let boil. Let barely
simmer for 20 to 30 minutes.
(The bagna caôda can be set aside until needed. Reheat gently,
thinning it with additional milk or cream as desired.)
Serve
the bagna caôda in a bowl placed over a warmer.
Copyright: Matt Kramer, "A Passion for Piedmont
- Italy's Most Glorious Regional Table"
William Morrow & Company Inc. NY, 1997
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