Comments on: i heart bagna cauda

By: daniel kurtek

daniel kurtek — Thu, 31 Dec 2009 19:19:55 +0000

My first experience with bagna cauda was as a teenager in midwest. (Mid Seventies) It was total love at first taste and have made it a traditional thing around the new years eve . I’ve learned thru the years many variations on the recipe and that it can go with many things such as over pasta or as a dip! My basic recipe has heavy cream but I’ve seen without. Try adding small amount of pinenuts or shelled pistachios! I have never made a bad batch and people just love the flavor of this amazing multi purpous recipe!!!

By: Marla

Marla — Fri, 03 Apr 2009 16:40:50 +0000

I just discovered your blog from over at Zen chef’s and what a delight. I am a tad late to the party here, but must compliment you for taking the plunge for the real deal anchovies. I live in the ancestral home of Bagna Cauda, and it does make all the difference! I am however a little shocked by the mark up on the price of your can. Almost cheaper to take a trip here to Italy and stock up!

By: Julia

Julia — Mon, 30 Mar 2009 14:51:34 +0000

Hi Claudia,

If it’s not too late, I just posted a recipe that uses lots of anchovies… good if you still have an abundance.

http://www.growcookeat.com/2009/03/harbinger-of-spring.html

By: Marc @ NoRecipes

Marc @ NoRecipes — Thu, 26 Mar 2009 05:14:51 +0000

Mmmm I love bagna cauda. I made some with bacon not so long ago. You’re definitely not a hack, especially if you’re going out and buying cans of real anchovies! I have a hard enough time forking over $12 bucks for a small tin of imported anchovies, I can’t even imagine how much that thing cost you! Nicely done:-)

By: Ethel

Ethel — Fri, 20 Mar 2009 03:27:14 +0000

I never met an anchovy I didn’t like. But that’s a huge tin of a fish you use infrequently. I’m sure it tasted different from my little tins. I’m tasting it already in ceasar salad dressing.
Great photo of beautiful Gracie.

By: Bren

Bren — Mon, 16 Mar 2009 04:37:25 +0000

*sexy mixture*! love. i love sexy food. make all the time. i’m not so crazy about anchovies but they work in this receta…

how u b, chick?

By: Abby @ mangerlaville

Abby @ mangerlaville — Sun, 15 Mar 2009 21:38:02 +0000

Your puppy is gorgeous. I love bagna cauda, so delicious. I am glad you shared a recipe. I love anchovies.

By: rachel

rachel — Thu, 12 Mar 2009 21:19:58 +0000

That looks like my kind of supper and my kind of pup while we are at it.
I am with you on the good anchovies, I said goodbye to those oily over salted little jars when I arrived in Rome. My Sicilian boyfriend has some dodgy source which are nop notch despite dubious origins.
I love the way you write but it’s so tight and funny i find myself reading at 100mph and all over excited, have to read things twice.

By: zenchef

zenchef — Thu, 12 Mar 2009 03:19:42 +0000

I can tell from the can these anchovies are fabulous! You make me crave bagna cauda now.. gosh at 11:20pm.. not good! I’m mean great! I hate you..no i love you! hehe.

That’s a damn-good looking dog!

By: Brooke

Brooke — Wed, 11 Mar 2009 19:21:40 +0000

Warm bath indeed! Sounds like a little cup of happy. Perfect for prawns. And ice cream. Anything, really. Like bacon. Now I’m hungry.

By: lo

lo — Wed, 11 Mar 2009 18:15:56 +0000

Oh, wow. The first time I made bagna cauda for Peef, he called it “Love.” Needless to say, from there on out we made “love” instead of bagna cauda. Not a bad deal, really

Oh, and did I mention that Peef hates anchovies?? Yeah, right. Silly boy.

By: claudia

claudia — Wed, 11 Mar 2009 15:44:27 +0000

greg, sooooo good
you left out 2 o’s

amy, intriguing to say the least!

maris, no texture here. blended all up…

people – anchovy breath is not the worst thing ever. a night of beans? much worse…

lauren – yucky is a dumb word, miss i got a 3.94

lesley – boning them is easy. taked 5 seconds

heather – i will definitely save this oil. for sure. but the can is a briny substance.

peter – why didn’t i think of that?

jen – the puppy is beyond sweet. so different than kitties. so IN YOUR FACE.

pam – THE FEAR IS WARRANTED

julia – mmmm… artichokes and anchovies, a perfect union.

and to everyone else… a big anchovy laced kiss. thank you for commenting. i get so tired of scrolling up and losing my place and well, i gotta go play with my puppy.

By: Greg

Greg — Wed, 11 Mar 2009 15:34:23 +0000

Very fine. So simple, yet sooo good.

I’ll save my evil comments about butter (and maybe Paula Deen) for another time

By: Amy

Amy — Wed, 11 Mar 2009 14:20:47 +0000

Interesting. I’ve always been intrigued by anchovies…I’ve had them before…It still leaves me intrigued.

: P

By: maris

maris — Wed, 11 Mar 2009 05:15:59 +0000

Eh. I don’t love anchovies. I don’t mind the flavor IN things, like caesar dressing but the texture grosses me out.

Your batali pizza dough though- mmmm!

By: democommie

democommie — Wed, 11 Mar 2009 01:00:13 +0000

Choosy Beggar Tina:

Lips that touch anchovies can always touch mine! I just finished eating some cassoulet that was made by a chef I know. I loaned him my seven quart dutch oven and he was grateful That stuff was sublime. I still lived with someone they would prolly make me sleep in the car–my car–and I wouldn’t complain.

By: Choosy Beggar Tina

Choosy Beggar Tina — Tue, 10 Mar 2009 22:31:46 +0000

I am also of the ‘anchovies are your FRIEND!’ school of thought. Bagna cauda may be an olive oil base, but it’s still healthier than so many dips out there – and you get a hella bang for your buck!
PS – When I get a salt craving I like to snack on a few anchovies out of the jar in my fridge…so what if I won’t get kissed for the rest of the night, it’s totally worth it.

By: Lauren

Lauren — Tue, 10 Mar 2009 21:11:27 +0000

anchovies are yucky…though they do remind me of ben stiller, for reasons of which you are aware.

By: Lesley

Lesley — Tue, 10 Mar 2009 17:38:45 +0000

See, when I was a meat eater, I wanted to make sure that whatever I ate in no way resembled how it looked when it was alive. Which is why I had no business eating it. I can’t imagine boning and anchovy.

That’s just waiting for CLC to make a comment.

By: Heather

Heather — Tue, 10 Mar 2009 16:25:51 +0000

Oh, bagna claudia. I love it too.

btw, I hope you saved that anchovy oil. It’s perfect for salad dressings and marinades, and be stored in a little jar in the freezer. Adds zip to grilled veggies.

By: Peter

Peter — Tue, 10 Mar 2009 13:17:12 +0000

If you actually bathe in it I think the calorie count is lower.

By: Jennifer Hess

Jennifer Hess — Tue, 10 Mar 2009 12:29:36 +0000

…and now I need bagna cauda. And a stunningly beautiful puppy.

By: Pam

Pam — Tue, 10 Mar 2009 12:25:54 +0000

I’m afraid to try bagna cauda. Afraid that I’ll want it every day, every meal.

By: Julia

Julia — Tue, 10 Mar 2009 11:53:39 +0000

If you’re going high calorie – this is the way to go!

I made bagna cauda in cooking school a hundred years ago, and loved it so much.. but for some reason haven’t had it since.

P.S. I’ll be posting a great recipe for braised artichokes soon that uses a ton of anchovies.

By: democommie

democommie — Tue, 10 Mar 2009 11:34:56 +0000

Claudia:

I know what you mean about the anchovies; the can I have says “filets”. I opened it up–little slivers of fish with nary a speck or bacon wrapped goodness. Filets my aunt Earl!

That food ALL looks yummy.

Btw, we don’t want to take Grace away, we just want to spoil her rottener!