Bagnacalda
BAGNA CAUDA
Photo from Chef John - allrecipes.com
This is with love from my “Nona” my Italian grandmother, Carolina Bazzani – we always knew because of the smell when she was fixing Bagnacalda (we all spell it wrong but above is correct :)
Brown 3-4 pieces cut fine of whole garlic with ½ C. Oil in the bottom of skillet. Add 3 small or one large can of anchovies (packed in oil, boneless) and small can of sardines (packed in oil, skinless, small sardines). Low heat, stir often until pasty. 1 or 2 sticks of butter. Use on Chinese cabbages, celery, or whatever. I hate this stuff but many people absolutely love it! More than anything, wanted to share my Italian Nona’s fab cooking.
Similar but a bit diff from my Nona's
Bagna Cauda
When we’d go to my grandmother’s for Sunday dinner it was always obvious when we were having Bagna Cauda as a side dish because the anchovies reaked. When my brother’s friends walked in our house (as Mom made it too) they would jump for joy or turn around and walk out. I tended toward the latter although a quick taste once in awhile was okay.
2 T Vegetable or Olive Oil 6-8 garlic toes minced (I have also used garlic salt that works as well and lots easier) 2 sticks real butter 1 pt. whipping cream
2 (2-z) cans anchovies 1 small can Carnation milk
Saute the garlic and anchovies in oil and butter (do not brown them) a few minutes. Add the cream and milk; cook on low heat until it comes to a boil. Keep hot and serve in small hot bowls.
Now, comes the dipping – so many things can be used to dip into the Bagna Cauda – cabbage was what my Nona used but I like Italian bread the best but lettuce, peppers, mushrooms and much more could be used.