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Bagna Cauda Over Eggs-A Gastronomical Orgasm

March 9, 2014

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This morning was a revelation! That Bagna Cauda (the sauce I made a few days ago) left me with a trembling body, and consciousness that almost escaped me. I am prone to believe that human beings need a few essential things for survival: food and sex. They are driven by our natural state of hunger and libido. As animals, we need food and sex to sustain life. But what differentiates human beings from animals is our level of curiosity, a biological hunger to communicate and share our stories with each other. We live by stories, and food and sex create the best narratives. Food and sex tend to join each other more often than you think, forming an enigma, an unusual union that is inexplicable. Only experience will reveal its true nature.

I hope to unleash the story of my gastronomical orgasm in this post. And if the Bagna Cauda did this to me, I’m positive you will have a similar reaction.

I woke up thinking how soon it was morning already. Last night, in my dream, it took shape before my eyes. I got up with a start and went straight to the refrigerator, and there it was, Bagna Cauda, standing firm in all its glory. I melted a tablespoon of it into the frying pan, cracked two eggs, and toasted some bread. Then, I added more sauce onto the eggs. This was a moment between me and my bagna cauda. No significant other or company.

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I didn’t care even if Cupid was there, attempting to attack me with his flowery arrows of love. The truth is, an orgy of flavors just exploded all over my mouth, leaving me speechless. Darts of salty tastes and creamy golden liquid shot in every angle imaginable. That elixir made me surrender to all of my senses, and I was drowned into submission. The miracle that happened with the first bite, happened again and again. My eyes unfolded as waves of light flooded the path I stood in. Fluttering glances healed my inability to blink, and for the first time, I was sweating, something that I’ve only encountered eating hot chilies. The perfume of anchovies and garlic melted into the butter and olive oil and mingled with oozing fried eggs and toasted bread. Now, this is a priceless breakfast out of bed. Can you beat that?

If you haven’t tried it you are already late!

Additional reads:

The New York Times, Magazine: Bagna Cauda 1960

the bitten word: Bagna Cauda dip with Assorted Vegetables

feed me Phoebe: The Balanced Diet: Kale Salad with Bagna Cauda Vinaigrette

SAVEUR: Marcella Hazan’s Bagna cauda (Anchovy and Garlic Dip)

From → Pick of the Week

3 Comments
  1. What a great post!

  2. This looks delicious!

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