Dear Kadesma, my father's family comes from Piedmont, which is the homeland of bagna caoda. Since my childhood, the bagna cauda has been a pivotal event in our family life. A long, happy dinner, full of joy and rich in garlic and anchovies smell. Currently my uncle (he is half Neapolitan and half Lombard, but nobody is perfect...) carries on the tradition, with superb mastery. It is not simply a recipe: it's a sort of religious event.
In the years, I'v seen endless varieties of vegetable and meat served for the bagna cauda. The ones which are always present, anyway, are the following:
- Jerusalem artichoke
- Cauliflower
- Bell pepper
- Cardoon
- Celery
- Leek
- Spring onion
- Potato
Then some meat is served too, usually a beef carpaccio and some boiled beef, diced.
At the end of the bagna cauda, my uncle serves a warm vegetable broth to help his guests survive till the next day.
Thank you Kadesma, for the chance you gave me to talk about this subject.
I think it's just about my favorite veggie. How do you serve it? She use to de-stri ng it, then dip in egg and then bread crumbs saute oh geez my mouth is watering just trying to describe it and how wonderful it wasss.
