Gastronomie : la bagna cauda, la traditionnelle fondue niçoise - Météo à la Carte

Bagna cauda is a Piedmontese specialty: raw baby vegetables tossed in a hot sauce made with anchovies, garlic, and olive oil. *** Recipe Details *** Ingredients: 1/2 liter of olive oil 6 salted anchovy fillets 3 garlic cloves, peeled breadcrumbs milk salt, pepper raw seasonal vegetables Preparation: 1/ Peel and mince the garlic cloves. In a saucepan, heat the oil and garlic over low heat. 2/ Fillet the anchovies. Rinse them under running water, then cook them with the garlic and oil over low heat for 45 minutes. 3/ Peel and chop the vegetables. 4/ To thicken the sauce, add some bread soaked in milk and mix. It's ready, enjoy! Tips: All seasonal vegetables are welcome. *** Who's the chef? *** Christian Plumail, Nice (06) MORE INFO https://www.france.tv/france-3/meteo-... FOLLOW US   / meteoalacarte     / meteoalacarte     / meteoalacarte   REACT Hashtag #Meteoalacarte