Hot Bagna Cauda dish in a ductile pan [supervised by Chef Torazawa]
This time, we will introduce a recipe that can be made using the ductile pan series and Dutch oven lid .
(The photo shows a skillet, but it is not currently on sale.)
We would like to introduce you to a piping hot Bagna Cauda created by Chef Torazawa of Koharubiyori.
Serve it hot and dip your favorite ingredients, such as vegetables, into it. It's also delicious when cooled.
Ingredients for Bagna Cauda (serves about 5)
Garlic: 60g
・Anchovies: 45 g
・Olive oil: 120g
·milk: Appropriate amount
How to make Bagna Cauda
1 Peel the garlic, cut it in half lengthwise and remove the sprouts.
2. Add milk to a saucepan (enough to cover the garlic) and place over low heat.
*Please be careful as it may overflow.
3 When the garlic is soft enough to be crushed with your hands, remove it from the pot and finely chop it together with the anchovies using a knife.
4. Then mash it with the flat side of the knife to make a paste.
5. Put 4 and olive oil in a ductile pan and heat. Mix thoroughly with a whisk.
6. Cut up your favorite vegetables. This time, I roasted the vegetables using the lid of a Dutch oven.
*It is also delicious with boiled or grilled vegetables, fish, meat, etc.
7. Be careful not to burn yourself, serve on the table, garnish with vegetables and it's done.
Number 3. Be careful not to use too fine a spoon, as it will not stick to the ingredients. Also, if you use too much olive oil, you will not be able to scoop up the anchovy and garlic paste, so this is also important.
Please try making a delicious Bagna Cauda!
Recipe Ideation
Kenji Torazawa, Owner and Chef of Koharubiyori
Born in Kuzumaki-cho, Iwate Prefecture. After graduating from Kitanihon High Technical Cooking College, he worked at "Steak and Teppanyaki Wakana". After gaining about 15 years of experience as a chef, he opened "Koharubiyori" in Kitakami City in March 2018. He aims to provide delicious hospitality with dishes born from the chef's original inspiration, considering the menu according to the availability of ingredients at the time.
