Ingredients
Main Ingredients (2 servings)
Seasonings
Steps
- For the classic style, peel the skin off 1 head of garlic, remove the core, and cut in half.
- Place the cut garlic in water or hot water, bring to a boil, and then boil it out for about 10 to 15 minutes.
- For the Aqua Pazza style, boil the 1 head of garlic in a mixture of milk and water, about half and half, for 3 times. [This is the key!] Boiling it 3 times removes the strong smell and leaves the sweetness.
- Place the boiled Aqua Pazza style garlic in a colander and strain it with its liquid.
- Strain the garlic and anchovies in roughly equal amounts. [This is the key!] At home, you can finely chop them with a colander or knife. Pressing down with the back of a spoon while straining works well.
- Add extra virgin olive oil to the strained garlic and anchovies (total amount), aiming for twice the amount. Mix lightly.
- Drain the water from the classic style garlic boiled in plain water.
- Place an appropriate amount of butter in a frying pan, add the drained garlic, and mash it lightly.
- Add an appropriate amount of anchovies to the sautéed garlic and stir while lightly mashing.
- Once mashed, add an appropriate amount of olive oil and mix well.
- Finally, add a small amount of heavy cream and adjust the taste.
- Prepare your favorite vegetables (radishes, zucchini, broccoli, sweet potatoes, okra, water eggplant, red onion, kohlrabi, beets, carrots, cucumbers, endive, bell peppers, treviso, pattypan squash, long zucchini, zucchini tendrils, etc.).
- Cut the zucchini into bite-sized pieces.
- Cut the okra in half.
- Cut the boiled broccoli into bite-sized pieces.
- Cut the sweet potato with the skin on.
- Make cuts in the water eggplant with a knife and tear it apart.
- Trim the ends of the red onion and slice thinly.
- Cut the bell peppers into bite-sized pieces and arrange them with plating in mind.
- Remove the seeds from the pattypan squash, cut in half, and slice thinly.
- Arrange the tenderly cooked potatoes.
- Roast the bell peppers whole, peel them, and remove the seeds.
- Pat the roasted bell peppers dry.
- Arrange the roasted bell peppers on a flat plate.
- Gently warm the prepared Bagna Cauda sauce in a dedicated pot or saucepan.
- Dip the prepared vegetables into the warmed Bagna Cauda sauce and eat.
- Drizzle the Bagna Cauda sauce over the roasted bell peppers.
- If desired, shave fresh truffles over the top.
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シャトー・メルシャンの甲州を代表する銘柄きいろ香。繊細な和柑橘と上品なミネラル感。和食全般・刺身・天ぷらにぴったり
8–10℃ Amazonで探す →ニュージーランド マールボロの代名詞クラウディー・ベイ。青草・柑橘・ハーブの爽やかな香り。サラダ・山羊チーズ・シーフードに最適
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20歳未満の飲酒は法律で禁止されています。飲酒運転は法律で禁止されています。
妊娠中や授乳期の飲酒は、胎児・乳児の発育に影響するおそれがあります。お酒は適量を。
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