A dish of the purest Piedmontese tradition totally revised, in line with the cuisine of Claudio Vicina, a Michelin star, who re-proposes the gastronomic traditions of the Canavese in a modern and innovative key. The Bagna caoda to drink, inspired by the 2006 Turin Winter Olympics, re-proposes the 5 Olympic rings by recreating them through the five flavors of vegetables. The artist's touch in the presentation: it is served in a Martini glass as a tribute to the aperitif, born in Turin.
INGREDIENTS FOR THE VEGETABLE SAUCES:
1 large beetroot
300 g of cauliflower
2 carrots
2 dark green zucchinis
2 roasted red peppers
FOR THE PEPPERS:
Bake them in the oven for 90' at 100°C. Peel them and toast them in a pan.
Then blend them like each vegetable.
METHOD:
Boil the vegetables in salted water, cooking them al dente (crunchy), to preserve their color and nutritional properties. Blend the vegetables with a drizzle of extra virgin olive oil.
INGREDIENTS FOR BAGNA CAODA:
300 g of salted anchovies from the Cantabrian Sea
150 g of garlic
METHOD:
Clean the well desalted and unwashed anchovy fillets. Clean the garlic by removing the sprout and boil it in cold water 3 times, changing the water once it boils, and adding 10% milk during the last cooking. Pass the garlic through a sieve with a medium texture and put it in a bowl with extra virgin olive oil, finally adding the anchovy fillets, previously chopped with a knife. The result is an anchovy and garlic sauce. Assemble the vegetables in layers, playing with the different colours, and complete with a teaspoon of bagna caoda at 50°C, to keep the taste of the oil and anchovy alive.
