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Bagna Caùda con Peperoni

Bagna Caùda with Roasted Peppers

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Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
The Italian Regional Cookbook

By Valentina Harris

Published 2017

  • About

The delicious Piedmontese speciality, bagna caùda, is traditionally served as a hot sauce in a glazed terracotta container warmed over a night-light, into which vegetables are dipped. In this more elegant version, the potently flavoured sauce (which literally translates as ‘hot bath’) is used to smother roasted sweet peppers. The classic dip is served to celebrate the end of the grape harvest, and the final dregs are added to beaten eggs, which would subsequently be scrambled and scooped up

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