Shrimp Pasta Bagna Cauda Style

March 3, 2011

The key players were anchovies and garlic. Before you protest that you don’t care for small, salty fish, stay tuned and see where I’m going with this!

Bagna Cauda is traditionally a warm dip typical of Piedmont, Italy. It’s served warm and made with garlic, anchovies, olive oil, butter, and sometimes cream. Here I’ve made the traditional dish a bit lighter…

Valentina's passion is food, and she loves spending time in her "kitchen retreat," as she refers to that room in her house. Valentina develops recipes for creative and comforting food that works perfectly for casual entertaining. Both her recipes and food photography have been featured many times on popular food websites and in print. Valentina shares her beautiful photographs as well as new and interesting recipes almost daily on her blog, Cooking on the Weekends.

Outside the worlds of food and photography, Valentina's other passion is her family (including her two young boys, her husband and her puppy, Maple.)

To learn more about Valentina and where her work has been featured, visit her About page at Cooking On The Weekends.