Bagna Cauda
An Italian-style vegetable fondue.
- Nutrition facts are for one serving.
Ingredients(Servings: 4)
Directions
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Peel the potatoes, divide into 4 to 6 pieces lengthwise, then boil. Slice the bell peppers into 8 to 12 pieces lengthwise, half the green asparagus, boil both vegetables. Drain the baby corn and then blanch.
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Peel the carrots, then cut into sticks. Leaving about 3 cm (1.2 in.) of the stems, peel the white turnips then divide each into 6 pieces lengthwise.
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Finely mince the garlic, drain the anchovies and quickly chop up.
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Place the olive oil and garlic into a small pot and turn on the heat. Once fragrant add in the anchovies. Quickly saute then add in the white wine and boil off the alcohol content. Next add in the heavy cream, and simmer over low heat without scorching until slightly thickened. To finish preparing the sauce add in the soy sauce and a dash of black pepper.
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Colorfully arrange the vegetables on a plate, and dip in the sauce while still hot to enjoy.
Cooking Basics
Cut the bell pepper in half, fold the stem and then remove the seeds with your fingers. This is an easier and less wasteful method than using a knife.
Cut into 4 - 5 cm (1.6 to 2 in.) long pieces, peel the skin, then cut lengthwise into 1 cm (0.4 in.) width planks. Lastly, cut each plank lengthwise into 7 mm to 1 cm (0.3 to 0.4 in.) thick long sticks.
Remove the skin of the garlic clove, and cut vertically in half. Then remove the core, slice thinly cut-side down without cutting as far as the base part, and lay the knife flat and insert horizontal cuts. Finally, mince from end to end.
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