Bagna Cauda
Bagna cauda or Bagna caoda ( pronunciation : [ ˌbaɲa ˈkɑʊ̯da ]) (German: "warm sauce") is a typical dish from Piedmont , which has also spread in Provence and around Nice . It is a kind of fondue in which raw vegetables are dipped in a warm sauce made from olive oil , anchovies and garlic .
As vegetables for example carrots , cabbage , peppers , Rübchenarten , celery , fennel , peppers , spring onions , radicchio , chicory , Jerusalem artichoke and mushrooms used.
There are different recipe variations for the sauce, which is kept hot on a fojòt , a kind of rechaud made of glazed ceramic, while eating ; Depending on the region, some wine , other types of oil or truffles are added to the basic ingredients . Another variant is prepared with thickened cream , anchovies , garlic and butter .
Bagna cauda is served both as a starter and as a main course.
literature
- Reinhardt Hess, Sabine Sälzer: The real Italian cuisine. Typical recipes and culinary impressions from all regions. Gräfe and Unzer, Munich 2007, ISBN 978-3-8338-0705-3 , p. 86 ( limited preview in Google Book Search ).