The culinary delights continue in Córdoba as we had the good fortune yesterday to enjoy bagna cauda for the first time.  Bagna cauda is a wickedly good winter dish, traditionally from Italy.  As is the case with locro, each family seems to have their own secret recipe.  Bagna cauda tends to either be oil or cream based, with garlic and anchovies making up some of the key ingredients.

Bagna cauda is eaten communal-style like fondue.  Our friend German has not only master asador skills, but also a wonderful bagna cauda recipe.  While the kids chowed on choripan, the adults dipped away with accompaniments like chicken, broccoli, sweet potato, milanese, carrots and bread.  It’s a deliciously salty dip that’s heavy on the garlic, always a good thing in our minds.  The rule of thumb apparently is one head of garlic per adult.  Yikes.

Another beautiful Sunday spent with friends, wine, great food, and a little Fernet con coca.