Bagna cauda

Bagna caoda fished dish

Bagna caoda fished dish

Piedmont-flagBagna caôda.From Piemonte. The rough translation of title is “hot bath” , which in my opinion is always preferable to a cold one 🙂 This dish is well known outside of Italy, but as is often the case it often is very different from the original. It is basically a warm anchovy and garlic dip for raw vegetables. These are two of my favourite things, so it’s one of my favourite antipasti. A lot of versions include milk or cream, but these are not found in the original Piemonte version

Bagna caoda ingredients

Bagna caoda ingredients

  • About 6 anchovy fillets per person. Salted are best, but tinned in oil will do. Soak them in a little white wine.
  • Garlic (from 2 or 3 cloves per person up to a whole head)
  • Olive oil, the best you can find, about 1/2 a wine glass per person. Only olive oil will do.
  • About 20 g of unsalted butter per person.
  • 1 egg per person(optional)

To serve, dip vegetables into the mixture. The recipe I have is very prescriptive and says you can only use vegetables that are in season and grow in Piedmont. I think this is going a bit far though. Some suggestions on what to serve with the Bagna Cauda (raw unless otherwise stated):-

  • Fresh bread
  • potatoes cooked in their skins and then peeled
  • Peppers roasted and peeled or raw
  • Onions boiled or baked
  • Sliced apples
  • Savoy cabbage
  • Jerusalem artichokes (raw or cooked))
  • Fennel
  • Cauliflower (raw or cooked)
  • Endive
  • Celery
  • Courgettes
  • Small globe artichoke
  • Cardoons
  • Cucumber
  • Radicchio
  • Asparagus
  • Carrot sticks
  • Cherry tomatoes
  • Spring onions
  • Small whole mushrooms
Bagna caoda vegetables

Bagna caoda vegetables

Slice the garlic very thinly and soak it in cold water for a couple of hours. Some recipes call for it to be boiled in milk, but I think this is unnecessary.

Add all the ingredients to an earthenware pot along with a small ladle of oil and cook very slowly for about half an hour. Don’t let the garlic brown. Stir it constantly with a wooden spoon. When the anchovies and garlic have dissolved into the sauce, add the rest of the oil.

Bring the pot to the table and keep it warm with some kind heat source.  You can buy special pots for this purpose, but fondue sets work well. Serve it with your selection of vegetables.

When you have had your fill of vegetables you can add a beaten egg to what’s left in the pot.

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Panzerotti

Panzerotti. From Bari. These are one of the most famous and popular dishes from Bari. They are deep fried pockets of dough stuffed with a variety of fillings. Two of the most common are mozzarella, cherry tomatoes and oregano and ricotta forte (also called skuanda), cherry tomatoes, onion and anchovies. Ricotta forte is a bit of a “Marmite” ingredient. By that I mean it is very strongly flavoured and you either love it or hate it.  I am in the first camp, lovely stuff. Rather than cherry tomatoes, “appesi” are more traditional. These are small tomatoes which are picked when still not completely ripe and hung up for later consumption. As these are hard to find, you can use any type. I went to a party here and a lady was employed just to make panzerotti all evening. The last round was filled with Nutella! The size of the panzerotti varies, but I made 12 with this recipe.

Panzerotti ingredients

Panzerotti ingredients

For the pastry

  • 500 g 00 flour
  • 100 ml tepid milk
  • 1 cube of fresh yeast
  • 2 tablespoons of olive oil
  • 10 g salt

Dissolve the yeast in the milk. Add the milk to the flour, oil and salt along with enough tepid water to make a smooth dough.

Oil the dough, cover with a tea towel and leave to rise for up to 2 hours.

Separate the dough into 12 portions and roll into small balls. Cover with a tea towel and leave to rise for a further half an hour.

Panzerotti balls of dough

Panzerotti balls of dough

Take one ball of dough and roll it into a large disc. Place a large tablespoon of filling in the middle of each one. Fold the dough over to form a half moon shape. Press down well and try to exclude as much air as possible. Either fold over and crimp the edges or cut off the excess pastry with a pasty wheel and seal the edges with a fork.

Panzerotti ready to cook

Panzerotti ready to cook

Deep fry the panzerotti until they are lightly golden. Some people use extra virgin olive oil and some people use regular vegetable oil. You can also bake them in an oven at 200 °C for 15 minutes, but the result is quite different.

Panzerotti finished dish

Panzerotti finished dish

Fillings

  • 200 g mozzarella
  • 300 g cherry tomatoes
  • Oregano
  • Chop and drain the tomatoes. Cube the mozzarella.  Mix together with a generous amount of mozzarella.
  • 50 g ricotta forte
  • 100 g cherry tomatoes
  • 50 g onions
  • An anchovy
  • Salt and pepper.
  • Fry the onion in some oil, bone and chop anchovy. Spread each disc of dough with ricotta forte. Add a piece of tomato, some onion and a piece of anchovy. Salt and pepper to taste.
  • 100 g ricotta forte
  • 20 g grated pecorino romano
  • 2 cherry tomatoes for each panzerotto
  • 1 egg yolk (optional)
  • Mix together the ricotta forte and the pecorino. Some people like to add an egg yolk to the mixture. Place a tablespoon of the filling and 2 chopped tomatoes in each panzerotto.
  • Radicchio and gorgonzola.
  • Fried minced pork mixed with parmsan and mozzarella. This is traditional on shrove Tuesday.

And of course the very untraditional but popular with children young and old:-

  • Nutella 🙂
Peppina at the party

Peppina at the party

Radicchio risotto

This is another dish from the north. I think the last time I cooked it was more than ten years ago when my brother came to visit. Radicchio is a little bitter, but the harsh flavours mellow into a great, creamy risotto.

radicchio risotto ingredients

radicchio risotto ingredients

Serves 4

  • 160 grams  radicchio di treviso
  • 320 grams  risotto rice – pref Vialone Nano
  • olive oil
  • 30 grams onion – about 1/2 a small one — finely chopped
  • 1 glass dry white wine
  • 1 litre vegetable stock
  • knob of butter
  • 50     grams  parmesan cheese — grated
  1. Wash the radicchio and cut into 1cm strips
  2. Fry the onion in plenty of olive oil for a few minutes
  3. Add the radicchio and fry until it has wilted
  4. Add the rice and continue to cook the risotto using the standard method.
  5. Remove from the heat, add the butter and cheese, and serve
radicchio risotto finished dish

radicchio risotto finished dish