Bagna Càuda

As an appetizer for my Piemonte-themed evening I decided to make bagna càuda. This is a hot dip sauce made with olive oil, anchovies, and garlic and served with raw or cooked vegetables to dip. There are many varieties, with a lot of them including butter besides olive oil or even milk or cream. Also the vegetables used are endless. Continue reading “Bagna Càuda”

Fresh Pasta with Rabbit (Tajarin al Sugo di Coniglio)

I really liked the fresh tagliatelle with rabbit at Bussia, and so I decided to make a similar dish. Tajarin al Sugo di Coniglio is a dish from the Piemonte region, where narrow tagliatelle (taglierini) are called tajarin in the local dialect. It really brings out the delicate flavor of the rabbit, which pairs very well with the delicate pasta. I decided to enhance the rabbit flavor by using rabbit stock rather than chicken stock. Ingredients For 4 servings 1 kg (2.2 lbs) rabbit legs 1 small onion, minced 1 carrot, minced 1 celery stalk, minced 1 glass (100 ml) … Continue reading Fresh Pasta with Rabbit (Tajarin al Sugo di Coniglio)