{"id":12443,"date":"2015-12-12T10:13:21","date_gmt":"2015-12-12T09:13:21","guid":{"rendered":"https:\/\/www.brichome.it\/?p=12443"},"modified":"2015-12-12T10:13:21","modified_gmt":"2015-12-12T09:13:21","slug":"la-ricetta-della-bagna-cauda","status":"publish","type":"post","link":"https:\/\/www.brichome.it\/en\/2015\/12\/12\/la-ricetta-della-bagna-cauda\/","title":{"rendered":"The recipe for Bagna C\u00e0uda"},"content":{"rendered":"<h2>This week too, let&#039;s rediscover together the original recipe of one of the most typical dishes of the Piedmontese lands: Bagna C\u00e0uda. How to make a tasty but digestible syrup, how to serve it and what to accompany it with to enhance its taste.<\/h2>\n<p><strong>The recipe for Bagna C\u00e0uda<\/strong> it exists in numerous variations, some more &quot;light&quot; and others less; each chef develops his own version based on his preferences and habits.<br \/>\n&nbsp;<br \/>\nWe each want to offer you one <strong>version<\/strong>, let&#039;s say &quot;light&quot;, <strong>that is, more digestible and less heavy<\/strong>. Clearly, words like &quot;light&quot;, &quot;digestible&quot; and &quot;less heavy&quot; are very relative for a dish like Bagna C\u00e0uda and above all subjective, varying from person to person.<br \/>\n&nbsp;<\/p>\n<h3>The ingredients<\/h3>\n<ul>\n<li>garlic<\/li>\n<li>filleted or pickled anchovies<\/li>\n<li>oil<\/li>\n<li>milk<\/li>\n<\/ul>\n<h3>The procedure<\/h3>\n<p>First you need to peel the garlic and, after cutting it in half, remove the sweetbread; add about 300cc of milk to a saucepan and cook the garlic until it softens and can be crushed.<br \/>\n&nbsp;<br \/>\nThe purpose of this first step is to cook the garlic using all the milk, which thickens during cooking.<br \/>\n&nbsp;<br \/>\nWhen the milk has condensed and envelops the cooked garlic, add the anchovies, about 300cc of oil and mix the mixture.<br \/>\n&nbsp;<br \/>\nIt is necessary to continue mixing until the garlic and anchovies are completely combined.<br \/>\n&nbsp;<\/p>\n<h4>How to serve<\/h4>\n<p>We recommend <strong>serve the Bagna Caoda<\/strong> (as some call it) in the special terracotta stoves, which allow you to enjoy the Bagna C\u00e0uda at the correct temperature.<br \/>\n&nbsp;<br \/>\n<center><a href=\"https:\/\/www.brichome.it\/wp-content\/uploads\/2015\/12\/fornellino-terracotta-mangiare-bagna-caoda.jpg\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.brichome.it\/wp-content\/uploads\/2015\/12\/fornellino-terracotta-mangiare-bagna-caoda.jpg\" alt=\"Bagna Caoda:il fornellino in terracotta\" width=\"250\" height=\"169\" class=\"img-responsive size-full wp-image-12455\" \/><\/a><\/center><center> Terracotta stove to enjoy Bagna C\u00e0uda<\/center><br \/>\n&nbsp;<br \/>\nBagna Cauda is ideal for dipping Nizza Monferrato hunchback cardoon and a slice of homemade Piedmontese bread.<br \/>\n&nbsp;<\/p>\n<h4 style=\"text-align: center;\">Enjoy your meal!<\/h4>\n<p>&nbsp;&nbsp;<\/p>","protected":false},"excerpt":{"rendered":"<p>Anche questa settimana riscopriamo insieme la ricetta originale di uno dei piatti pi\u00f9 tipici delle terre piemontesi: la Bagna C\u00e0uda.<\/p>","protected":false},"author":1,"featured_media":12448,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[340,338],"tags":[337,363],"class_list":["post-12443","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-guida","category-news","tag-guida","tag-ricetta"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>La ricetta della Bagna C\u00e0uda Brichome.it<\/title>\n<meta name=\"description\" content=\"La Bagna Cauda in una ricetta che permette di gustare la bagna pi\u00f9 saporita che c&#039;\u00e8 senza appesantire troppo e godendosi i gusti della tradizione piemontese\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, 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