"BAGNA CAUDA" CAULIFLOWER, PEPPERS AND POTATOES

One of my favorite dishes in Italy is Bagna Cauda, literally "hot bath". This delicious concoction is a warm bath for crudites and bread, traditionally served in Piedmont and Val d'Aosta in the Alps, as a appetizer. I have been known to make it DINNER with no regrets!


It's so simple, olive oil, butter, garlic and anchovy. Mash the anchovy and garlic and warm it in the oil and butter. It was probably the creation of a farmer trying to use up his harvest with ingredients on hand and it's one of the most memorable flavors in the world!


Later I learned that in Southern Italy that combination, minus the butter but with the addition of hot pepper, parsley and lemon, is a "bath" for cooked vegetables such as broccoli and cauliflower and also makes a great pasta sauce for linguine.


That pasta was on the menu at a Happy Cookers event, a Jewish/Italian wedding at a beautiful Inn on the seacoast. It was a traditional pasta from the bride's side of the family and they carefully gave me the recipe and instructions on exactly how they liked it served, al dente, of course!


It happened that I was working with a staff,  some of whom were quite new to me. I needed my "regulars" to run the restaurant in my absence. Then, my catering partner became ill at the last minute. No one could replace her, but I asked one of my students from an Italian cooking class I had given some time ago if he could help. He was happy to accept the challenge..he was a writer/publisher by profession and this was an adventure for him! So with a positive attitude we went to work.


All was going smoothly, we had a timetable so that each item would be perfectly cooked when it was served, etc. The water was put on to boil for the pasta and the ovens preheated for the tenderloins. Suddenly we heard a commotion and saw frantic movement at the site of the ceremony. The bride was rushed to the hospital...she had cut her foot on the "glass smashing" which was the Jewish part of the ceremony! Everything was on hold, the cocktail hour had to be extended and dinner postponed.


Well, as usual, it all went smoothly once the bride returned and everyone was in an especially thankful mood. My student liked the excitement so much, and he performed so admirably, that he became a regular "back-up" on the Happy Cooker/White Rainbow team!


The flavors of Bagna Cauda and the anchovy pasta and it's memories inspired the following recipe.

Here are all the ingredients (no parsley, though!)

BAGNA CAUDA CAULIFLOWER, PEPPERS AND POTATOES

1 small head of cauliflower, cut into florets

4 or more small red or white potatoes, cut into quarters

red, green and yellow or orange peppers, cut into chunks

extra virgin olive oil (about 1/4 cup total)

2 cloves garlic, crushed

1 crushed anchovy fillet, or more to taste

sprinkle of hot red pepper flakes

juice of 1/2 lemon

1-2 tablespoons chopped Italian parsley

salt and pepper

Put the cauliflower florets and potatoes in an oven proof pan with a lid and about 1/4 cup water and a drizzle of oil. Roast covered for about 10 minutes in a 400 degree oven, until they are softened.

Mash garlic and anchovy together in a bowl. Whisk in lemon juice and the olive oil. Add red pepper flakes and the parsley.

Uncover the cauliflower and potatoes, add peppers and continue roasting, uncovered, until browned, adding more oil if necessary.

Toss,oops, I mean BATHE them with the anchovy garlic mixture when done and serve. Colorful, savory and nutritious!

Mmm..can you smell the garlic and the peppers??