Bauletti® with Barolo DOCG slow braised beef with herb butter, black garlic bagna Cauda, caramelised red onion
x4
Ingredients for 4 people
For the bagna Cauda
50 g anchovy fillets
5 cloves of garlic
Approx. 60 g EVO oil
Red wine to taste
For the herb butter
30 g alpine butter
Aromatic herbs to taste (chervil, tarragon, parsley)
For the caramelised red onion
1 red onion
20 g brown sugar
Rice or apple vinegar to taste
20 Bauletti® with Barolo DOCG slow braised beef
For the garnishing
Black garlic powder
Procedure
Pour half of the oil into an earthenware pot and add the garlic cloves, skinned and stripped of their sprouts. Leave to cook for a few minutes over a low, gentle flame. Add the anchovy fillets previously marinated in red wine, the remaining oil and continue cooking for at least an hour, always very gently.
Mix the butter with the finely chopped herbs. Keep chilled.
Clean the onion, cut into petals and place in a saucepan with the sugar and vinegar. Cook for a few minutes.
Immerse the Bauletti® directly from the freezer in boiling salted water, drain when cooked and stir into the pan with a little cooking water and the herb butter.
Serve the Bauletti® on plates with buttons of bagna Cauda, lay onion petals on top and finish with black garlic powder.
TIPS
The typical Piedmontese bagna Cauda enhances the savouriness of the slow braised beef and alternates perfectly with the sweetness and acidity of the onion. The black garlic, on the other hand, is a pleasant variation on the use of classic white garlic.
