Forgive me if throughout this period I am writing more about food than wine, but how can I not, when I have a mom who prepares such delights?
Ingredients for 2-3 people:
2 small cloves of garlic, 100g anchovies under salt, milk, extra virgin olive oil, butter
I peel the garlic cloves (I also take out the little garlic germ from the centre) and I cook them in a little pot completely covered with milk, until they become soft.
I wash the anchovies, carefully remove the bones and dry them well.
I strain the garlic, put it in pan with the anchovies and abundant olive oil.
At a low flame, I reduce the ingredients to mush, with help from the tines of a fork.
I let it simmer for a few minutes. I turn off the flame and add a little piece of butter.
The Bagna Cauda is now ready to enjoy!
It is a very good sauce for autumn vegetables.
I personally like it over polenta or mixed with two scrambled eggs.
I see it pairing well with a Dolcetto Ercolino 2009. And you?