Nebbiolo Bagna Cauda Recipe - Great British Chefs
Di uno scrittore di uomini misteriosi
Descrizione
Theo says: 'The first time I tasted bagna cauda was at a restaurant in Asti, Piedmont. I couldn’t believe how much garlic was in it! It came served on top of some blanched vegetables, all with different textures. It’s funny how anchovies are in so many Piemontese dishes even though the region is land-locked – but there’s a good reason for the anomaly. The Piemontese have always produced wonderful wine, some of the finest in Italy, and they would trade barrels of it with the Venetians. The barrels of wine would go to Venice and then come back packed full of salted anchovies.'
Theo says: 'The first time I tasted bagna cauda was at a restaurant in Asti, Piedmont. I couldn’t believe how much garlic was in it! It came served on top of some blanched vegetables, all with different textures. It’s funny how anchovies are in so many Piemontese dishes even though the region is land-locked – but there’s a good reason for the anomaly. The Piemontese have always produced wonderful wine, some of the finest in Italy, and they would trade barrels of it with the Venetians. The barrels of wine would go to Venice and then come back packed full of salted anchovies.
Theo says: 'The first time I tasted bagna cauda was at a restaurant in Asti, Piedmont. I couldn’t believe how much garlic was in it! It came served on top of some blanched vegetables, all with different textures. It’s funny how anchovies are in so many Piemontese dishes even though the region is land-locked – but there’s a good reason for the anomaly. The Piemontese have always produced wonderful wine, some of the finest in Italy, and they would trade barrels of it with the Venetians. The barrels of wine would go to Venice and then come back packed full of salted anchovies.
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