I do not eat vertebrates from July 4, 2004, and this' makes me a vegetarian.
What I miss most 'of my carnivorous days?
The ribs? No. The ham? No. Tuna? No.
Bagna cauda.
right, Bagna Cauda.
There are so 'many meat alternatives around, especially here in Switzerland, one in all the Quorn, which one can' even do a barbecue with friends and not feel handicapped (to be honest, the Quorn burgers are even better than meat, try it). No regrets from that point of view.
But Bagna cauda? Oil, garlic, (milk), and anchovies. If you remove even one of the ingredients, you end up with something that is not over 'Bagna Cauda.
say that I had resigned myself to never again do not enjoy' the distinctive flavor and piemontesissimo.
Then I went to Australia.
I say: What the hell has to do Australia with bagnacauda? and I will say: A dick.
shit, unless you are a Piedmont Vegetarian in Australia (a combination not impossible but not too common, you will agree).
If you were, and I, alas, it was, you'd probably also try the Vegemite, a typical product of Australia. The Australian spread on the bread along with butter for breakfast. But this use is impossible for us Italians, accustomed to a sweet breakfast, all cappuccino and croissants and maybe jam or Nutella.
This basic misunderstanding prevents many appreciate the Vegemite, and many are returning from Australia, saying: You have no idea who eat junk for breakfast June 'there!
But if you abandon the prejudices and consider the product itself, unrelated to the use that makes the typical Australian, you can 'discover a world.
The Vegemite makes each sandwich, a sandwich special. My favorite is the hot toast bread-cheese-Vegemite. But bread-fresh tomato-salad-Vegemite is delicious. Bread-or mayonnaise-Vegemite. Vegemite and bread-and-fuck you like.
The taste of Vegemite is a concentrated salty and umami . And therein lies the point: What else knows of salty and umami? Exact: The anchovy paste! In fact, the first thing I thought the tasting Vegemite was: fucking knows anchovies.
The idea struck me last weekend, while I was going to take the train back to Switzerland. Driving from Saluzzo in Turin, passing through Faulkland, the town of Bagna Cauda.
Bagna cauda. Anchovies. Vegemite. Eureka!
Once you get home, I did the experiment (I'm still a scientist).
In small saucepan over 'little I have, I boiled some milk and a clove of garlic cut into slices. I removed the garlic and I dissolved a spoonful of Vegemite. The sauce took a brown, in contrast to the gray of the true hot bath, but the scent was. I continued to warm up to make a creamy consistency, then I dipped the bread.
trembling, excited, I put the bread dipped in pseudo Bagna Cauda in his mouth and closed my eyes.
She was .
The taste of bagnacauda, \u200b\u200bintense as always, Piedmont, years later, it strikes me. With tears in his eyes, I made shoe with the bread until the pot was not empty.
's crazy if you think that one should go to Australia to find something they thought they had lost for ever at home.
The next day nobody wanted to talk to me or take the elevator with me.
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