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Bagna cauda. A PIemontese classic with olive oil and a ton of garlic and anchovies, for dipping veggies in. Yum!! Photo from barbaragarneaukelley.files.wordpress.com

Bagna cauda. A PIemontese classic with olive oil and a ton of garlic and anchovies, for dipping veggies in. Yum!! Photo from barbaragarneaukelley.files.wordpress.com

Jerusalem Artichokes invoke their last bath into the Bagna Cauda pot before disappearing from this planet. Heaven is for those who try this recipe http://allrecipes.com/recipe/bagna-cauda/ and wear proper pumps as well! According to my family traditions, Bagna Cauda is a triangular recipe, 3 ingredients required in balanced proportions: 33% oil + 33% garlic + 33% anchovy fillets. Please drink Barbaresco or Barolo wine (Sauvignon Blanc is completely out of scope!). Enjoy.

Jerusalem Artichokes invoke their last bath into the Bagna Cauda pot before disappearing from this planet. Heaven is for those who try this recipe http://allrecipes.com/recipe/bagna-cauda/ and wear proper pumps as well! According to my family traditions, Bagna Cauda is a triangular recipe, 3 ingredients required in balanced proportions: 33% oil + 33% garlic + 33% anchovy fillets. Please drink Barbaresco or Barolo wine (Sauvignon Blanc is completely out of scope!). Enjoy.

Bagna Cauda - savory and awesome, traditional dish of Piemonte

Bagna Cauda - savory and awesome, traditional dish of Piemonte

Pork Tenderloin, new potatoes and apple juice! One pot wonders is my thing!!  Oven: 400 degrees Seasoned Pork Tender, for extra flavor I added a little apple juice.  New potatoes and onions mixed with rosemary, fresh minced garlic, extra virgin olive oil (EVOO), cracked pepper, sea salt. Mix well and pour in Pyrex.  Bake until pork and taters are done!

Pork Tenderloin, new potatoes and apple juice! One pot wonders is my thing!! Oven: 400 degrees Seasoned Pork Tender, for extra flavor I added a little apple juice. New potatoes and onions mixed with rosemary, fresh minced garlic, extra virgin olive oil (EVOO), cracked pepper, sea salt. Mix well and pour in Pyrex. Bake until pork and taters are done!

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