Miso Bagna Couda

  Posted on September 9, 2013  by Leslie Blythe  1 comment

Last night, I was invited at the last minute to have dinner at a Japanese restaurant in Pasadena, CA – thanks Dad!  As a starter, we had the Bagna couda (farmers market organic vegetable). 健康さんへ、旬の有機野菜をアンチョビとオリーブオイルで
This is where two cultures successfully collide.

Bagna couda, is a warm dip typical of Piedmont, Italy, made from garlic, anchovies, butter, and olive oil served with raw vegetables. I love the idea of serving an Italian dish with a Japanese presentation. This recipe has been modified from Morimoto: The New Art of Japanese Cooking.

Miso Bagna Couda

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