« Back Recipes for traditional dishes from Piedmont:   Bagna cauda   Traditional Piemontese fare, this is a ‘hot bath’ of oil, garlic and anchovies kept warm over a burner into which strips of raw vegetables – such as peppers, celery, radishes, spring onions etc – are dipped. It can also be used as a dressing for fish and cooked vegetables.   12 salted anchovy fillets, drained and finely sliced 4 garlic cloves, peeled and crushed 25g unsalted butter 30ml extra virgin olive oil Place the butter into a saucepan over very low heat, and ensure it does not boil – it just needs to be warmed. Once it has melted, add the olive oil and let the liquid heat through. Then add the crushed garlic allow to cook for a couple of minutes before adding the anchovies. It then needs to be allowed to simmer very gently for 5 minutes, whilst being stirred continuously to ensure the flavours integrate. It is then traditionally kept warm over a flame ready for dipping your choice of thinly sliced raw vegetables into. Tagliarini con Tartufo 500g Tagliarini (an egg yolk rich, heavy pasta traditional to the region) 1 white truffle, ready for grating 4oz butter (unsalted) Crushed black pepper to taste Place the fresh pasta into boiling water and allow to cook until just tender. Then remove from heat, drain and return to the pan. Add the butter along with the black pepper to taste and mix well before serving. The truffle is then grated plentifully onto the top of the pasta.