If the weather is chilly and you’re tired from a long day at work but want something fast, easy, hot and savory – try bagna cauda; a versatile dip/sauce/condiment/midnight snack made of nothing but glutamates in the form of garlic, anchovies, butter and olive oil (my take adds in mushrooms and red pepper for even more umami sources.) Keep it light by dunking fresh vegetables like fennel, peppers or endive into the bubbling mess or serve it with a good crusty bread or toss it with spaghetti if you’re feeling carb-y. The most flavorful silt-y mess you’ll ever have. 🙂
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Hey everyone, I’m back and the weather in LA has been a little chilly and that’s perfect for my take on an Italian classic, baa. The name of this barely a recipe means hot bath and a lot of people equate it to Italy’s take on fondue, but only because it’s served similarly. It’s perfect for when you’re feeling lazy but want something warm, comforting, and dripping and funky flavor. First, I grated five cloves of garlic. You could also just mince them super finely. Hope no smooches are in the near future. Then, I finally chopped some baby bella mushrooms to add even more glutamates to this. You could absolutely skip this step to make it even easier. Then, I cubed up a third of a cup of butter. Now over a low heat, I put a half a cup of olive oil into a pan before adding in the garlic as well as 10 to 12 anchovi fillets that were packed in olive oil. I also just added in the oil. If you’re scared of any fishiness, don’t be because it all melts together into a briney, savory flavor bomb, perfect for dipping anything and everything. After a stir, I added in my mushrooms and let it all melt together for like 10 to 15 minutes, stirring everything occasionally. Then I whisked it all gently while adding in my cubes of butter. It won’t exactly emulsify, but whisking will help it all come together. Then I added a pinch of red pepper flakes. I used Aleppo, but Calabrian could work just as well for a north meet south tape. Bikata is more of a northern Italy thing and my mom is from the south so I didn’t grow up with it but one taste and I was hooked. I had this with crude. I sliced up some fennel, radishes, sweet peppers and carrots to keep this fairly low carb but it’s great with a good crusty bread or used as a spread. Toss it with some spaghetti. Basically use it wherever you want an intensely savory salty umami addition. Try this out and let me know how it goes in the comments. I’d love to hear from you. Like and follow for more low carb takes on dishes from all around the
Dining and Cooking