Tag Archives: garlic

Dizi (quick easy version)

Even if I’m not really “feeling” it with this mild and sunny 65°F weather, soup season is in the air and dizi is a soup of Persian origin that I learned about on Bourdain’s Parts Unknown. Dizi are the green cooking vessels shown below, but the term also refers to the dish itself that contains lamb, chickpeas, beans, onion, tomato, potato and seasonings in a simple yet very aromatic broth. It’s a unique dining experience in that you eat it in 2 steps: first you drink the delicious broth, then you mash the remaining solids into a thick paste. This mixture is then devoured with pickled garlic and fresh herbs with a pile of flatbread.

Dizi pots - Bourdain
Like a good Bourdain fan, I snapped a screen shot in hopes of finding dizi pots in Milan.

Dizi for two

4 cups water
6-8 ounces lamb pieces, excess fat trimmed and removed
1 medium onion, peeled and quartered
1/2 cinnamon stick
1/8 teaspoon turmeric powder
1 dried lime, pierced (see note below)
1/2 cup chickpeas, cooked
1/2 cup white beans, cooked (I used cannellini or zolfino)
2 medium tomatoes, skins blanched and removed, then cut in half
2 medium potatoes, halved lengthwise
1 tablespoon tomato paste
1/2 packet saffron powder
Salt and pepper
Plain yogurt
Fresh herbs (mint, coriander, tarragon, parsley)
Thinly sliced radish or carrot ribbons
Pickled garlic cloves or onions

Place all ingredients into a large pot except the saffron. Season with salt and pepper. Bring to a boil, then lower heat to a simmer. Cook, covered, for 60-90 minutes or until lamb is fork tender. Add the saffron powder. Remove dried lime and cinnamon stick. Check seasoning and add salt if necessary.

To serve, ladle legumes and lamb into deep soup containers, making sure each serving has a piece of tomato and potato. Cover with broth. Traditional dizi will have you pour the broth into a separate soup dish but I serve mine in one single bowl. Drink the soup first, then mash (I use a fork) what’s leftover into a thick mixture. This is finger food heaven, scooped on a piece of warm flatbread and topped with yogurt, pickles, and fresh herbs.

NOTE: There really is no substitute for the unique flavor of dried lime but if there’s no way of obtaining it, use the peel of 1 organic lemon (white pith removed).

Festa della bagna caöda

It was only last month that we were in Piemonte for the cheese fair in Bra, so it felt very much like déjà vu when we visited again this past weekend. The region continues to call our name whether it be for food fairs, festivals or gastronomic meals, but the event that has eluded us until now is that which celebrates one of Piemonte’s most famous and traditional of dishes: the bagna cauda.

Oh dear, was that a collective moan of hunger pangs I just heard? Italian foodophiles will know what this dish is, but for the record and for those who may have never heard of it, bagna cauda or bagna caöda is literally translated as “hot bath” and pronounced bah-n’yah cow-dah. I think of it as the Holy Trinity of sauces where a marriage of garlic, anchovies and olive oil turns an array of raw and cooked produce into a smorgasbord of dipping heaven.

17th Festa della Bagna Caöda

Faule (province of Cuneo) – the festa is held in mid-October for 5 nights in a row. Service is cafeteria-style where you select dishes as you go and pay at the end of the line. We took 2 orders of bagna cauda (10€ each), a bottle of Dolcetto (7€), and made ourselves comfortable in the very large covered dining tent. There were A LOT of families on a Friday night, some who also brought along extra vegetables of their own to supplement the boiled potatoes, baked onions, raw leeks, raw cabbage and roasted bell peppers included in the dish. Other menu items included the usual plate of cured meats, french fries and homestyle desserts.

Things that make you go mmmmmh!

It was interesting to note that Faule’s bagna caöda included cream as an ingredient and there’s a glimpse of a how it’s made here (italian). Lighter in garlic flavor although there was no mistaking the anchovies, the sauce had a velvety texture, almost as if processed with an immersion blender. We had a GREAT time even if the weather wasn’t the best with all the rain, and look forward to perhaps attending next year. The scheduled dates for 2014 will be October 10-14 with dinner starting at 7pm.