What is Bagna Cauda?
Bagna càuda is a warm dip common in Piedmont, Italy, however with various neighborhood varieties. The dish, which is served and eats in a way like a fondue, is made with garlic, anchovies, olive oil, butter, and in a few sections of the locale cream.
What is Ajillo?
Ajillo is a prevalent Spanish dish discovered mainly in the south and midpoint of Spain. The essential ingredients comprise of garlic and olive oil, and one primary ingredient, for example, shrimp or squid, there are numerous varieties. It's regularly served in Spain's tapas bars as an hors d'oeuvre. In any case, this dish is popular to the point that it's every so often offered as an entrée.
The Spanish alcoholic beverage.
Since these are a Spain dishes up there, it is not too much if we enjoy it with a Sangria. Sangria is an alcoholic refreshment of Spanish origin. A punch, the sangria generally comprises of red wine and cut fruit, regularly with different ingredients, for example, citrus juice or cognac.
This recipe is using the Japanese liqueur, the plum liqueur
(UmeShu) which will provide you a better fruity taste.
Ingredients for Spanish lunch set.
Preparing time : 15 minutes.
Cook time : 20 minutes.
Ready in : 40 minutes.
Firefly squid Ajillo
40gm |
Firefly squid |
1 clove |
Sliced garlic |
1 nos |
Dried Red Chile |
100 ml |
Olive oil |
1 pinch |
Salt |
2 tablespoon |
Sherry |
Prawn Ajillo
4 tails |
Shrimp (Black Tiger) |
40 gm |
Cremini mushroom |
1 clove |
Sliced garlic |
1 nos |
Dried Red Chile |
100 ml |
Olive oil |
1 pinch |
Salt |
2 tablespoon |
Sherry |
Bagna Cauda |
|
50 gm |
Halved garlic |
1/2 cup |
Milk |
1 tablespoon |
Anchovy Paste / Anchovy |
3 tablespoon |
Olive oil |
4 tablespoon |
Cream |
|
|
as need |
Leek/ Scallion |
as need |
Purple cabbage |
as need |
Carrot |
as need |
Paprika / Bell pepper |
as need |
Celery |
Umeshu Sangria |
|
梅酒のサングリア |
|
1/2 nos |
Cube apple |
1 nos |
Cube lemon |
1 nos |
Cube kiwi |
1 stick |
Cinnamon |
2 cups |
Umeshu / Umeshu non alcohol (Plum liqueur) |
|
|
1/2 loaf |
sliced bread / Sliced baguette |
Method:
Mise en place 1 : Cut all the vegetables into stick size which you could easily dip the anchovy paste and eat. Tear the purple cabbage into bite size.
Mise en place 3 : Remove the eyes and mouth of the firefly squid, do the same if you use common squid. Wash with salt water and strain away the water, then dry with the kitchen towel, set aside.
|
Remove the eyes and mouth of the firefly squid. |
|
Wash with salt water. |
|
Dry with kitchen towel |
Mise en place 5 : Remove the stem of the Cremini mushroom and slice into half.
Mise en place 6 : Place some crushed ice in a bowl then ready in the fridge.
Mise en place 7 : Infuse the mixed fruits with Umeshu ( Plum liqueur), serve cold or warm as you like.
1)
Making the Bagna Cauda : Blend the blanched garlic, anchovy paste, olive oil, and cream in a food processor until they bind together.
2) Arrange the vegetable stick on the crushed ice neatly as you like, you can just chill the vegetables stick if you are not going to use any crushed ice.
3) Making the Ajillo : Fill the Cazuela plate with olive oil, garlic, and chili (both prawn and squid section)
4) Heat the Cazuela plate on a stove until it is slightly bubbling.
5) Add the prawn / Squid into each plate, the mushroom will go with the shrimp.
6) Sprinkle both plates with a pinch of salt.
7) The shrimp and squid cooked quickly and it will harden if it is over cook, try to use rough heat to cook the seafood thoroughly.
8) Enjoy the Bagna cauda as a dipping sauce for the vegetable stick, the dip should serve warm.
9) Enjoy the squid and prawn Ajillo with the sliced baguette/ bread, the olive oil should work nicely with the bread.
10) Sipping the cold Plum Sangria, oh what a heaven.