My first food experience with bagna cauda was about the time I started this blog. I really didn't know what it was especially with the name of the dish in katakana.
Since that first experience, bagna cauda has been seen more and more over the years on various restaurant menus here.
I decided to use it to saute some veggies and eat that concoction with baguette.
It wasn't too garlicky, or fishy, I liked it.
I thought it would be shouting "espresso"! but no it was just a whisper.
On top of that, the texture was more like whipped cream than what I know as milk jam.
Still, I'm happy that we got to try these items. (Thank you!)
I have to admit that reading about bagna cauda being made in a place in Japan is unreal, but only because it's such a potent dish over here that I find it strange to see it mentioned anywhere else. For some reason I don't think it would go over well in Hawaii (for the anchovies I'm sure of it).
ReplyDeleteI agree it wouldn't go over to nicely in Hawaii Rowena :) I can only imagine how potent it is in Italy.
ReplyDeleteTake care.
Kat
I've always thought bagna cauda would make a fun, interactive party dish. I think I need to sample it first before going that route! What a nice friend~
ReplyDeleteSound interesting, I've never tried it before!
ReplyDeletehope you like it Lizzy :)
ReplyDeletehope you get a chance to try it K :)
Take care you two.
Kat
I have never heard of milk jam. Sounds interesting.
ReplyDeletemilk jam is what the Japanese call "dulce de leche" Barbara.
ReplyDeleteTake care.
Kat
I love bagna cauda--dipping veggies and bread in all that garlicky/anchovy goodness! ;-)
ReplyDeleteit is fun to dip all sorts of things in the bagna cauda Deb :)
ReplyDeleteTake care.
Kat