Pope Francis has moved people’s hearts and touched the lives even of the non-Catholics and the non-believers throughout the world. Throughout his life he has been noted for his humility and concern for the poor.
We wish him a wonderful visit to the Philippines this week. His Holiness Pope Francis will bring his message of “mercy and compassion”.
In honor of the arrival of Pope Francis I wanted to highlight one of his favorite dishes. It is Bagna Cauda. This is a specialty of the Piedmont region of Italy, where his family immigrated from.
Bagna Caude is a classical farmer’s dish that requires dipping roasted and/or raw carrots, celery, artichokes, cauliflower and onions (and other assorted vegetables) into a piping hot broth made from garlic, olive oil and butter, then serving the dish in a terra cotta bowl with a candle underneath. Information above from www.usatoday.com.
It is a classically Primed dish that is delicious, super healthy for your body and mind and easily prepared.
1 cup extra virgin olive oil
4 table spoons of quality, unsalted butter
8-12 large garlic cloves previously oven roasted (but can also be raw)
6 minced anchovies to taste
Assorted vegetables (combination of roasted, steamed and raw)
I used the following vegetables: Steamed Broccoli, raw capsicum (green pepper), steamed squash (pumpkin), raw mushrooms, raw carrots, oven roasted garlic cloves and raw cherry tomatoes
2 boiled eggs. I had just finished boiling 20 eggs for our fridge supply and decided to add two. I am glad I did as it was a delightful addition to the vegetable medley.
1. Wash, clean and cut all your vegetables. See picture above for nice, easy to eat sizes.
2. Steam your vegetables. Squash first for 8 minutes or so then add broccoli florets. Add a pinch of salt and steam till cooked. Do not over-steam your vegetables as Bagna Cauda is a fondue style of dish that usually involves dipping your vegetables into your butter, olive oil, anchovy and garlic sauce.
3. Prepare for your sauce. Put your cup of olive oil and 4 table spoons of butter aside. Mix and mash your anchovies and roasted garlic together as much as you can.
4. Make your sauce by warming your olive oil in a small pot & add then adding your butter. Cook over a low heat until butter foams. Use a spoon to add your anchovy and garlic mixture and use a slotted spoon to keep mushing them into your olive oil and butter mix. Remove from heat and transfer to a earthenware bowl.
5. Assemble ingredients and sauce. As you can see from the picture at the top of the page this dish is typically eaten family style with the cut vegetables and delicious sauce placed on the table and then it is eaten fondue style by dipping the vegetables into the sauce.
6. Alternatively I used a spoon to drizzle the sauce over my egg and vegetables. It was a very refreshing, tasty and memorable lunch for me with the flavors lingering long after finishing.
Of course I paired my deliciously Primed Bagna Caude with Malunggay Iced Tea made from the Miracle Tree. If I were still a wine drinker I would have paired a nice Italian red wine from Wine Depot with this dish (Banfi Chianti at P660 would be perfect).
Featured image of Pope Francis from here. Picture is of Pope Francis greeting the crowd during his weekly general audience in Saint Peter’s Square, Vatican City, 11 September 2013. EPA/CLAUDIO PERI.
Have you ever tried this dish? Did you get to say hello to the Pope during his visit? We would love to hear from you so please leave a comment with us here. God bless you.