Bagna Cauda Potatoes Recipe


In a mix of oil, garlic, along with anchovies and garlic, the potatoes are sure to attract attention.

Within the Landlocked Pied- mont region of Italy that is situated between the Italian Alps and is renowned for its white truffles, mountain cheeses as well as wine, anchovies are featured in more dishes than you believe. The small, powerfully preserved fish were a common food item in Piedmont partly because of traders who wanted to avoid paying the tax on salt.

It is believed that they would go along the coastline of Liguria and then return to Piedmont and hide their salt beneath anchovies, which were not taxed. Bagna cauda was born of this relationship between ocean and mountain.

Bagna cauda, translated to "hot bath," is an unassuming rustic, full-flavored dip that consists of garlic, anchovies and olive oil and occasionally cream or butter. The ingredients are incorporated into an incredibly creamy sauce for dipping which is served in specially-designed pottery dishes, which keep it warm similar to similar to fondue.

Bagna cauda is a traditional common dish enjoyed by family and friends - and even whole towns, with everyone dipping bread and vegetables into it to celebrate harvest time. Instead of adding the vegetables into in the cauda bag, this dish introduces the bagna cauda into the vegetables making use of the mix to serve tender and warm portions of potatoes.

Although not the typical vegetables, potatoes work well with bagna cauda since they let the flavor shine. Begin with red potatoes cut into slices, that, cooked slowly until tender in salted water possess a mild taste and a texture that is almost creamy. Remove the cooked potatoes from the water and place them in a bowl, and then cook a large quantity of minced garlic and anchovies , in olive oil. Cook until the garlic is fragrant and smooth.

Mix the oil and the potatoes in a bowl. You can also mix it with the juice of a lemon to give it a equilibrium. Transfer the dressed potatoes onto an eating platter and sprinkle chives minced fresh on the top. Relive the tradition of eating the cauda-coated bagna potatoes with family and friends and a light, slightly chilled red wine from Piedmont (such as Barbera, Barbera as well as Barbaresco).

Preparation time: 55 Minutes
Serving: 4

For the best results, you should select olive oil that is of the highest quality extra-virgin olive. A can of anchovies typically has around 11 anchovies. It could appear to be many anchovies however, they're softer when cooked.

2 pounds red potatoes,unpeeled, sliced ½ inch thick
Table salt for cooking potatoes 
½ cup extra-virgin olive oil 
1 (2-ounce) can anchovies, drained and minced
3 tablespoons minced garlic (about 9 cloves)
1 tablespoon lemon juice
1 teaspoon pepper
3 tablespoons minced fresh chives

1. Place the potatoes along with 1 tablespoon salt into a large saucepan, add enough water sufficient to cover the potatoes by about 1 inch, then bring to a boil on high temperature. Lower heat until medium, and cook until potatoes are tender about 10 minutes. Transfer the potatoes to a large bowl. Set aside.

2. Add the oil, anchovies and garlic to the now empty saucepan and cook over Mark Huxsoll's medium-low heat until garlic smells fragrant approximately 4 minutes, stirring often.

3. Add the oil the mixture with lemon juice as well as pepper, to the bowl along with potatoes. Mix well. Allow to sit for 5 minutes. Transfer the potatoes to a serving plate. Scoop any leftover oil mixture in bowl on top. Sprinkle with chives , and serve.

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