Bagna Caoda – Anchovy-Garlic Cream, Piedmont

About the story: over a dessert bowl of bagna caoda, even the most thick-skinned squabblers of Piedmont will agree. Bagna caoda is the dish of friendship and wants to be eaten in company. Together with a hot soup or two pears cooked in wine, it becomes a complete meal.

According to the classic version, only cardoons and peppers were used: no milk, to soften the pervasive smell of garlic or to facilitate the stomach’s digestive mucus, no other vegetables. And with it they drank liters of Barbera and Dolcetto.

The garlic was then half crushed, half cut in leaves and eaten raw, the anchovies were only briefly cleaned of the salt with the hands and then thrown whole, with the bones, into the boiling oil of the Riviera Ponente, as the connoisseur appreciates them. The dianet, i.e. the wide and shallow clay pot for the bagna caoda, stood in the middle of the table. Everyone dipped their vegetables in it and then brought them, dripping with oil, to their mouths with a piece of bread.

About the recipe: Rosa Cerrato: I peel the garlic cloves cleanly and remove the germ in the middle if they should not be very fresh.

I put them together with the milk in a bowl and let both boil. Then I cook the garlic for about an hour on low heat until soft.

I pour off the milk and mash the garlic with a fork.

I put it in an ovenproof tureen with the olive oil.

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