VeggieMeatLicious: Side dish

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 2 : Deveined and remove the shell of the shrimp, wash with cornstarch water, and rinse thoroughly to wash away the impurities and starch, then dry with kitchen towel, set aside.

Wash the shrimp with cornstarch water.

Wash away the starch and impurities.

Dry with a kitchen towel.

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 4 : You can skip this step if you love the garlic smell, the garlic smell may stronger than the anchovy if you skip this step. Blanch the halved garlic to remove harsh taste then strain away the water. Simmer the blanched garlic with milk to remove the garlic smell for 15 minutes, then strain away the milk.

Blanch the garlic with water, and strain off the water.

Simmer the blanched garlic with milk for about 5 minutes.

Strain off the milk.

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.