Piedmont (Italy) dinner at Cathrine and George's house; February 25, 2006

appetizers:

Bagna Cauda (pronounced Báhn-yah Ców-dah) - prepared by Joanna and Jacek
A rich anchovy-butter dip from Northern Italy.

4 2-ounce cans anchovy fillets
30-40 cloves garlic
1/2 cups butter
1 cup extra-virgin olive oil
black pepper

Mince or press the garlic. Finely chop the anchovy fillets, reserving the oil. Heat the butter, olive oil in a medium saucepan. Add the anchovy fillets and garlic and pepper. Warm through. Transfer the sauce to a fondue pot or chafing dish, or, if you prefer, you can serve the Bagna Cauda recipe in a warm serving bowl, and reheat as needed.

Serve warm (but don't burn the butter) with vegetable dippers such as cauliflower, edible-pod peas and carrots, and with crusty bread, which is great for catching the drips.


Dena and Sam sample Bagna Cauda

salad:

SALADE NICOISE - prepared by Dena and Sam
Delicious as a main course or a side dish.

Prep and assemble: 30 min - Easy
Serves 4 - 6

3 medium red-skinned or yukon gold potatoes, boiled, peeled and sliced
3 fresh medium tomatoes or 14 fresh cherry tomatoes, quartered
3 hard boiled eggs, quartered
14 olives, black dry-cured if possible (nicoise, kalamata or gaeta best)
1 lb string beans, steamed
2 6 oz. cans tuna, drained and crumbled
1 small can anchovy fillets, drained
1/2 romaine (cos) lettuce
1/2 cup vinaigrette salad dressing
salt & freshly ground black pepper to taste
1 tsp fresh thyme, oregano or tarragon to taste (optional)

Large glass or ceramic salad bowl.

PLACE all ingredients in a large bowl.
POUR on vinaigrette to taste.
SALT and pepper to taste.
TOSS lightly and serve.