Bagna Caùda con Peperoni

Bagna Caùda with Roasted Peppers

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Preparation info

  • Difficulty

    Easy

  • Serves

    4

Appears in

The Italian Regional Cookbook

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 with hunks of bread.

Ingredients

  • ½ tomato
  • 4 large red or yellow bell peppers
  • 250 ml/8 fl oz/1 cup milk
  • 10 garlic cloves, peeled and left whole
  • 150 ml/¼ pint/ cup olive oil
  • 10 anchovies preserved in salt, cleaned and boned
  • 50 g/2 oz/¼ cup unsalted butter
  • 45 ml/3 tbsp double/heavy cream
  • ground black pepper

Method

  1. Plunge the tomato into boiling water for 30 seconds, then refresh in cold water. Peel away the skin, then chop the flesh.
  2. Put the peppers under a hot grill or broiler, turning occasionally, until blackened and burnt all over. Put them on a board and cover with an upturned bowl. Leave to cool.
  3. Peel and remove the seeds from the peppers and cut the flesh into neat strips. Arrange the pepper strips on a platter and keep them to one side while you make the bagna cauda.

  4. In a small pan, cook the milk with the garlic over a low heat until the garlic is completely softened, then mash the garlic into the milk.

  5. Put the oil in a pan and add the anchovies. Heat slowly over a low heat, stirring, until the anchovies have dissolved into the oil, then stir in the butter and add pepper to taste.
  6. Whisk the milk and garlic into the anchovy mixture, then add the chopped tomato and cream. Stir and heat through briefly until hot. Serve the sauce, poured over the sliced roasted peppers.