No. 038 Bagna cauda with colorful vegetables
[Cricket extract instead of anchovy]
Cooking time: 30 minutes
“Grillus Kitchen” that delivers recipes using Grilus cricket ingredients
This time, we will introduce "Bagna cauda with colorful vegetables" to eat with warm sauce!
Bagna cauda is a sauce made with plenty of garlic, anchovies, and olive oil.
This time, instead of anchovies, I used grilus extract, which has a salty and umami flavor.
You can enjoy it with various vegetables such as radishes, broccoli, carrots, paprika, and pre-boiled potatoes.
By using brightly colored vegetables, it can be used as a home party or hospitality dish.
material
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- Gryllus extract
- 3 tablespoons
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- Garlic (cut in half and remove any sprouts)
- 2 pieces
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- extra virgin oil
- 80ml
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- vegetables of your choice
- moderate amount
How to make
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- Put the garlic and water (not listed) in a small pot, put it on the fire, and boil it until it becomes soft.
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- When the garlic is soft, drain it and mash it until it becomes a paste.
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- Add olive oil, ②, and grilus extract to a small pan, heat over low heat, and mix well.
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- Arrange vegetables on a plate and add ③.
So crickets!
Grilus extract is a cricket extract extracted from domestic Futahoshi crickets using a unique method.
It is a seasoning liquid that concentrates the taste of crickets and has a strong umami like that of seafood.
An extract that plays an active role in strongly flavored dishes. It's also perfect for seasoning ajillo and tandoori chicken.
The authentic way to eat is to put eggs in bagna cauda, which is becoming scarce, and eat it as scrambled eggs.
You can enjoy it deliciously until the end without leaving any sauce.
Why Cricket?
The protein crisis that will occur in the future and the food loss problem that is currently occurring mainly in developed countries. In order to solve both of these problems, Grilas grows edible crickets using food waste as food.
If you want to know more about Grylas's initiatives, please click here.