Bagna Caoda, the Piedmontese "hot dip"

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Bagna Caoda, the Piedmontese "hot dip"

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This cream is made of garlic and anchovies, to savour alone or with vegetables, 6.35 oz. jar (180 g)

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This traditional Piedmontese recipe, so-called "Bagna caôda", is a dense and tasty sauce with garlic and anchovies. This is a specialty related to the autumn and above all to the winter period. It's tradition serving this particularly tasty sauce in an earthenware pan in which are dipped the raw vegetables, or is eaten as an accompaniment to cooked vegetables on which is generously distributed. Excellent served tepid - heated in bain marie in the classic earthenware pan - with raw, cooked and bitter-and-sour vegetables. Superb with toasted peppers.