The times in which we live, they quickly learn to understand without unnecessary explanations what it is about.
Or they pull something up under the reflexively perceived one. In any case, the rationale for the voiced should be even on a culinary blog like this .
Proposing recipes is the most common activity for culinary blogs.
If we propose a recipe in which a whole head of freshly harvested garlic is calculated for one drinker ... The head, Karl, is not a clove!
"This is tear gas!" - the brain protested, presenting a vigorous garlic smell, enclosed in a head of garlic, which they suggest to use.
Well, here's the social distancing, which was mentioned in the title of the post, and the bombastic content of the superfood properties of garlic to maintain the immune system is being advertised by everyone and everything, from zezhniks to chefs. What is not the fourth dose, well, you get the idea!)))
This is how Bagna Caoda Day is jokingly presented in Italy, a gastronomic celebration dedicated to the Piedmontese dish Banja Cauda.
This weekend, not only in Italy in Piedmont, but also in different countries of the world, where they honor an amazing sauce, will celebrate a similar event for the 9th time, based on, on the contrary, a joint feast where you do not need to worry about the smell of garlic.
“We invite you to the fourth dose!” Is the unspoken motto of the holiday.
It is difficult for a person who is not prepared for the idea of a dish to imagine a company of people at the same table, happily sharing a meal consisting of vegetables, which are dipped in a warm sauce prepared on the basis of a huge amount of garlic, salted anchovies and olive oil.
Nevertheless, if you include respect for someone else's way of eating, you can assume that it is not nine years of official
a gastronomic feast, but a century-old history of the inhabitants of Piedmont, which perfected the culinary experience of making Banja Cauda sauce, which has allowed many generations to find pleasure in its taste, and then passion.
The "garlic secret" of the sauce is that garlic is cooked, as it is now commonly called, in a low-temperature way, bringing the consistency of the vegetable to decomposition into a cream and thereby destroying the thermally unstable substances responsible for the garlic smell. Garlic fried aggressively kills the taste of the sauce.
The salted anchovies added to the garlic also bloom until creamy. All this creamy mass is spread in olive oil.
All that remains is to keep the sauce warm, as its name implies, so that on a chilly autumn evening at a friendly table, you can dip "what God sent" in it in the form of raw and boiled vegetables, accompanied by bread and wine.
Who and how in Piedmont invented the cauda bath, history has not yet figured out.
Only one thing is obvious: the vigorous sauce was invented in the peasant environment from those ingredients that were available in bulk so that the dish could be shared with a large number of table-top diners.
Over time, a code for the use of banya cauda was even developed, which implied simple rules such as not to put your spoon into a common saucepan with sauce and not to dip the already bitten pieces of vegetables into it.
At present, each drinker is given an individual ceramic saucepan, which consists of a cup and a stand with a small candle, the fire of which heats the sauce.
All kinds of vegetables available in late autumn are served for the sauce. Of the familiar to us, of course, cabbage, Jerusalem artichoke, peppers, celery, fennel and even sour apples.
The final passage is the egg, which is broken into a hot cup with the rest of the sauce, seasoning it with grated truffle.
The modern social conditions of the Piedmontese have nevertheless imposed on fans of the sauce an additional rule of its use only on weekends in order to reduce possible emissions by Monday.
Can you ask yourself if this dish is effective for your health?
Of course, but not in terms of its superfood content, but in the form of positive emotions of a friendly feast (let me remind you that the sauce is prepared just for this), always reducing the level of stress, which, like nothing else, now destroys our health.