Recipes of the Langhe: Bagna caoda
It is traditionally eaten during the autumn and winter months and must be served hot, as the name suggests. Originally, in Piedmont, the Bagna càuda was placed in a big pan (peila) in the center of...
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Cooking tools:
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- Earthenware pot
- Mortar and pestle
- Measuring cup
- Kitchen scale
Ingredients
- 5 garlic heads
- 4 dl olive oil
- 250 g salted anchovies
- 5 dl milk
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