#Bàgna cauda

[fuckkbrunch]

Thought this one would be a breeze, but it was a bit annoying. Took longer than expected for a raw veggie platter with dip.

Heating heavy cream with garlic, and anchovies in oil and butter seperately. Simply combine them once the anchovies dissolve in the oil and the cream is reduced by half, then blend...

What. The fuck.

This looks like shit! Right beside the recipe in his book, Tony has this photo.

This leads me to believe that the dip should be creamy and a little loose. Not seperated, beige and hidden under a ton of oil!! (also, it was so, SO salty)

So I heated up some more cream until steaming, and slowly added it to the gross looking dip while blending.

Much better! The salt level was perfect and it was no longer seperated, so I was happy. Served it with the veg and baguette slices I prepped. He said to use breakfast radishes, but I haven't seen them in stores in ages.

Then later in the night, I get curious and google "bàgna cauda"...

And this is what I fucking see! It was totally supposed to look gross and separated. I realized his photo must have been just the garlic cream spilled on the floor and not the dip in its finished state.

For fucks sake.

After scrolling for a bit on google, I did find a few pictures of bàgna cauda that were creamy, but they were few and far between. So, I still think this still counts, but I definitely took some liberties.

| Bàgna Cauda with Crudités |

Taste is a 3.5 out of 5. Pretty good for a dip.

Difficulty is a 2 out of 5. But I made it a 3 with my confusion, and liberties.

Time was 30-45 minutes. Great for catering parties, like Tony suggests.

I think even if I did it again, I would still add the extra cream. It's more visually appealing, and the salt level is less insane. The oily beige version does intrigue me a bit though...