About Beth

Beth, along with her husband, Mike, is co-owner of two Italian Deli/Markets in St. Louis - Viviano’s Festa Italiano. When not creating yummy new menu items for the deli, she’s the pediatric research lab supervisor at Washington University School of Medicine. Read more out about Viviano’s Festa Italiano.

About Irene

Irene loves to think, read and dream about food. She enjoys cooking & eating in general. Although she demures about her talents, Irene has a finely-tuned palate that her friends envy. She bakes on occasion. The rest of the time she's creating memories with her family and friends. . . or she's learning a new needlecraft technique.

About Deborah

Deborah is a wife, mother, grandmother, traveler, bootlegger, and a very poor speller! As Victor Hazan so eloquently puts it, Deborah has chosen Umbria to be the home of her soul. When she can’t be there in body, she spends her free time cooking & reading about Italy. She blogs mostly about food and about trips – past and future – here: Old Shoes New Trip.

About Doug

Doug lives in Eastern Ontario in a farmhouse built in 1903. He is a retired teacher with four adult children, a wife, a son-in-law, two Irish step-grandchildren and one grandson who he is lucky to hang with a lot. He has way too many books. Doug also blogs at To Slow Time Down.

About Cindy

Cindy lives in Eagle River, Alaska where her freezer is always full of salmon, halibut & shrimp. Cindy participates in several regular cooking challenges. You can read more about her cooking and life in the last frontier on her blog, Baked Alaska.

About Sandi

Sandi is a true Southerner, but a traveler & Italian cook at heart. She lives in Alabama and knows more about fried green tomatoes than fricassees. Her family owned the WhistleStop Café for many years. Sandi also blogs at Whistlestop Cafe Cooking.

About Jan

Jan, a serious home cook, has owned “Essentials” since 1992. She is passionate about all things Italian, especially the cuisine & the language. Jan blogs about her travels (next trip Italy May/June of 2010) at: Keep your Feet in the Street.

About Jerry

Jerry is a food obsessed Canadian. He learned to love Italian food as a child while eating the meals prepared by his Napolitano uncle. He learned to cook Italian foods by watching his uncle cook these feasts for the family. This love of Italian food has been honed through serious personal experimentation in eating and cooking. Willing to try most anything once, Jerry isn't so sure about tripe! Jerry also blogs at Jerry's Thoughts, Musings, and Rants!

About Palma

Palma is a Marriage & Family Therapist in Palm Desert, CA. She’s an Italian-American with a passion for cooking, entertaining, & travel to Italy. She’s always planning her next culinary adventure to Italia on her blog, Palmabella's Passions

About Kim

Kim is our permanent sub and the image above gives you a good idea of the look on her face when she realized she was drafted. Kim loves to eat, drink, travel and cook - probably in that order. When she's not here, you can find her organizing and leading food, wine and beer tours in Europe as co-owner and operator of GrapeHops or blogging at What I Really Think.

« Baked Stuffed Mushroom Caps | Main | Ostriche alla Tarantina - Baked Oysters with Oil and Parsley »

Bagna Caoda

I first saw that I was making a Bagna Caoda, I had no clue what it was.
This was a learning experience for me (one of many I am sure!)
Marcella describes the flavors and sensations of the Piedmontese table being celebrated through the bagna caoda. The cold simple vegetables accompanied by the heat of the bagna caoda~ caoda being the word for hot. She recommends vegetables such as cardoons, artichokes, radishes, carrots, peppers and assorted greens for dipping.

Bagna Caoda is a dip of olive oil, butter, garlic and fresh anchovy fillets. The anchovies melt as the oil is warmed over a small flame. It is served with the freshest raw vegetables. You dip the vegetables into the hot oil.

Of course, I had a heck of a time finding Italian vegetables in Alabama. This must not have been the week for a shipper of fresh artichokes. No fresh anchovies as Marcella prefers, I just used the tiny fillets in a glass jar at Whole Funds.

The sensation of the cool and crisp vegetables with the hot thickened oil is amazing. The anchovies melt into a paste and all but disappear, leaving a warm salty flavor.

We enjoyed it with friends who are leaving for Italy in just a few days~ the perfect appetizer! We drank wine and talked bella Italia!
Ciao y'all~

Comments (3)

Sandi This sounds really good. I knew what it was, but have never had it before. I'm with you-not too many Italian vegetables around here either.


Screw the vegies - this stuff is great with bread dipped into it! (Yes, maybe not authentic) but seriously, if you have left over, it hardens/gels in the fridge overnight and also makes a good spread on bread. :D


Love the presentation!

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This page contains a single entry from the blog posted on April 16, 2010 1:37 AM.

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