Posts tagged ‘Roberto Alagna’

January 17, 2011

Winter Kitchen | Fritto Misto, Crudités and Bagna Càuda

Traditionally fritto misto is a dish of fried seafood and vegetables.  Last night, I lightened it up by leaving the vegetables uncooked for dipping into a luxurious sauce flavored with garlic and anchovies.  Bagna càuda loosely translates as hot bath.  Intensely flavored, it heightens the fresh crunch of vegetables that have gone for a quick swim around the bowl.  This is sophisticated but familiar game day food:  bite-sized pieces of fried fish and shellfish along with crispy, seasonal crudités and a warm, creamy dip.   A nibble here, a bite here and you’ll be satisfied without having gone around the bend.

Fritto Misto and Bagna Càuda, serves 2 to 3

For the Bagna Càuda:

c whole milk or half and half

6 cloves garlic, smashed, peeled and minced

8 anchovies

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