The argie version, not the it*lian pot-of-warm-oil one
Ouch my liver
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been saying this
How is Argie bagna cauda different from the piedmontese one? i’ve only had the latter.
Instead of 75% olive oil 25% cream we went 100 % cream cuz cream is cheaper, especially if you are a dairy farmer as 99% of piedmontese argies were for at least two generations.
Anyways the resulting sauce has a bigger proportion of water instead of fat. Oh and it’s served boiling and kept high
Argie hot pot, then! Sounds dope, even if a bit rich. Anchovies in it too?
Anchovies, garlic, cream, some finelly chopped walnuts and nutmeg
