Whether hot or cold, serve with a good red or a chilled rosé and a side of toasted baguette rubbed with garlic, salted, and soaked in olive oil (called brissauda).
Bon appétit!
DENISE’S SUMMER RECIPE
BAGNARÒTOU OR BAGNA CAUDA
Looking for a delicious summer recipe, straight from Provence with a touch of Saint-Paul de Vence?
Bagnaròtou (cold) and Bagna Cauda (hot) fit any occasion.
Select the freshest veg: artichoke, celery, tomatoes, radishes, beans, leeks, spring onion, cardoon, carrots, peppers and fennel.
Bagnarotou: chop anchovy filets (do not desalt), an onion, a clove of garlic, parsley and basil. Blend into a vinaigrette and serve with the vegetables.
Bagna Cauda: place in a heavy pan: 8 cloves garlic, 150 gr anchovy filets, pepper and 25cl olive oil.
Cook at a low temperature until the garlic and anchovies melt into the oil.
Capers can be added before serving. Dip raw veggies into the pan!
Like a local
