Bagna cauda flatbread
Bread
Many years ago I saw Nigella Lawson make this exotic and crazy sounding dip for veggies. Since then I've always loved serving bagna cauda and veggies with cocktails, at one recent party I put a little bowl of fresh mozzarella boccacini nearby and soon every body was dipping the cheese and in raptures about what a perfect combo the two were. Well, inspired I took the two and turned it into a flatbread, adding a little preserved lemon to boost the flavor and give it a unique twist. The flatbread in the picture has half with cheese half without, to see which we preferred, and while both were good the cheese half was better as the creamy mozzarella really helped temper the salty bite of the bagna cauda. Perfect with cocktails or as a light lunch for two with a chopped salad of undressed radish, tomatoes and cucumbers on the side.
<br />As to ingredients, for bagna cauda I prefer oil packed anchovies since you are essentially melting them into some oil. I also prefer vinegar packed capers to add just a little bit of extra kick. And if you happen to have homemade preserved meyer lemons on hand...well aren't you just super lucky! All that said, this is a pantry dish so just use what you have; since it is getting baked it is very forgiving. Oh and you will have leftover bagna cauda with this recipe, it will store in the fridge, but should be brought to room temp again before using/serving.
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