BAGNA CAUDA
Ever since a family friend introduced us to this Italian dip, we have made it a tradition on New Year's Eve. You have to really like garlic to enjoy this. I have heard that some people omit the cream and substitute olive oil also. Serve with crusty Italian bread, raw cabbage wedges, lettuce, bread sticks or crackers.
Provided by Julie P.
Categories Appetizers and Snacks Seafood
Time 2h50m
Yield 12
Number Of Ingredients 4
Steps:
- Melt butter in a medium saucepan over medium heat. Stir in garlic and cook until tender. Reduce heat to low. Mix in anchovy filets and heavy cream. Cook and stir until thickened. Remove from heat, cover and chill in the refrigerator approximately 2 hours.
- Return the mixture to medium heat, stirring occasionally, until bubbly. Serve hot.
Nutrition Facts : Calories 224.1 calories, Carbohydrate 1.9 g, Cholesterol 81.1 mg, Fat 23.1 g, Fiber 0.1 g, Protein 3.2 g, SaturatedFat 14.2 g, Sodium 345.1 mg, Sugar 0.1 g
BAGNA CAUDA DIP WITH ASSORTED VEGETABLES
Provided by Selma Brown Morrow
Categories Garlic Appetizer Cocktail Party High Fiber Oscars Backyard BBQ Green Bean Beet Zucchini Party Anchovy Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 5
Steps:
- Bring large pot of salted water to boil. Blanch sugar snap peas and haricots verts 1 minute. Using strainer, transfer vegetables to paper towels to drain. Blanch cauliflower florets 2 minutes; blanch zucchini, pattypan squash, and asparagus spears 3 minutes. Cook baby beets in same pot of water until tender, about 15 minutes; cool, peel, and cut beets in half.
- Simmer garlic cloves in medium saucepan of salted water until tender, 20 to 25 minutes. Drain, cool, and peel. Place garlic in shallow bowl; mash with back of fork until smooth. Melt butter in skillet over medium heat. Add anchovies and stir 1 minute. Add garlic, then whisk in olive oil. Reduce heat to medium-low. Simmer 5 minutes, whisking occasionally (sauce may separate). Season with salt and pepper; serve dip with vegetables.
BAGNA CàUDA (NORTHERN ITALIAN ANCHOVY-GARLIC DIP) RECIPE
Bagna càuda, one of the classic dishes of the Piedmont region in northwestern Italy, is a potent dip made from warm olive oil loaded with tons of garlic and anchovies, all cooked together until melted down. Paired with a beautiful vegetable platter, it's the ultimate dip.
Provided by Daniel Gritzer
Categories Appetizers and Hors d'Oeuvres Condiments and Sauces Snacks Condiment Sauce
Time 1h
Number Of Ingredients 6
Steps:
- Trim garlic cloves; if desired, halve lengthwise and remove germ from center. (Very developed green germs can add a subtle bitterness to the sauce, though our tests with younger garlic showed no noticeable difference between batches made with and without a more beige germ.) Slice garlic.
- In a small saucepan, combine garlic and milk or water, bring to a gentle simmer, and cook until garlic is soft, about 10 minutes.
- Drain garlic well. Wipe out saucepan, then return garlic to saucepan and cover with olive oil. Cook over very low heat until garlic is very soft and can easily be smashed with a wooden spoon, about 10 minutes.
- Add anchovies and cook, stirring and smashing, until they have fully dissolved into the sauce. Continue smashing the garlic and anchovies until a thick purée forms. (If desired, you can very quickly purée the bagna càuda with an immersion blender to make an even smoother sauce.)
- Serve hot with raw vegetables and slices of roasted onion (if using).
Nutrition Facts : Calories 249 kcal, Carbohydrate 5 g, Cholesterol 17 mg, Fiber 0 g, Protein 7 g, SaturatedFat 4 g, Sodium 633 mg, Sugar 2 g, Fat 23 g, ServingSize Makes about 1 cup, UnsaturatedFat 0 g
BAGNA CAUDA DIP
Allow this robust dip to mellow overnight in the refrigerator. Before serving, bring it to room temperature or reheat gently in a saucepan. Serve the dip in ceramic bowls set over warming candles with steamed broccoflower and toasted country bread.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Yield Makes about 1 1/2 cups
Number Of Ingredients 5
Steps:
- Melt butter in a small saute pan over medium-low heat. Add garlic, and cook until softened but not browned, 1 to 2 minutes. Add anchovies and oil, and reduce heat to low. Cook, stirring occasionally, until mixture is softened and lightly browned, about 20 minutes. Remove from heat; let cool slightly.
- Transfer the mixture to the jar of a blender, and add milk; puree until thick and smooth, about 2 minutes. Transfer to an airtight container, and store in the refrigerator until ready to serve, preferably overnight and up to 4 days.
BAGNA CAUDA
Provided by Nigella Lawson : Food Network
Categories appetizer
Time 15m
Yield about 2 cups sauce
Number Of Ingredients 5
Steps:
- Put the oil in a pan with the garlic and anchovies and cook over low heat, stirring, until you have a melted, muddy mess. Everything should begin to meld together. Whisk in 6 tablespoons of butter, and as soon as it has melted, remove from the heat and give a few more beats of your whisk so that everything is creamy and amalgamated. Taste, and if you feel you want this as a dipping sauce - which is meant to be pungent but not acrid. If you want the sauce a little more mellow, whisk in the remaining 2 tablespoons of butter. Pour into a dish that, ideally, fits over a flame so that it does not get cold at the table.
- Dip in the crudites and eat.
BAGNA CAUDA WITH CREAM (DIP)
Growing up in a community known as "Little Italy," this was always a staple at any party, especially when the men got together to play cards! For sure this is an artery blocker, a heart attack waiting to hit, BUT if you like garlic and anchovies, but all means take the risk!
Provided by LAURIE
Categories European
Time 35m
Yield 2 cups
Number Of Ingredients 5
Steps:
- Brown garlic in oil in a deep skillet.
- Add anchovies and butter, stirring until hot.
- Reduce heat.
- Stir in cream and heat just til warm.
- Serve immediately, with any raw veggies or Italian bread for dipping.
Nutrition Facts : Calories 1909.1, Fat 203.6, SaturatedFat 72.2, Cholesterol 335.5, Sodium 2598.5, Carbohydrate 7.3, Fiber 0.2, Sugar 0.3, Protein 20.1
SUMMER BAGNA CAUDA
The name of this warm garlicky dip comes from the term for "hot bath." In summer, serve a bowlful at room temperature, and use it to enliven vegetables at their peak. Snack on sweet, tender figs between dips.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 8
Steps:
- Put milk into a shallow dish. Add anchovy fillets; soak 10 minutes. Drain on paper towels; pat dry. Coarsely chop.
- Put 1/4 cup oil and the garlic into a small saucepan over low heat. Cook until garlic softens but does not brown, about 5 minutes. Add anchovies. Cook, whisking constantly, 1 minute. Add butter. Cook, whisking, until butter has melted.
- Remove pan from heat. Whisk in the remaining 1/4 cup oil in a slow, steady stream until mixture thickens and comes together. If the mixture separates at any point, add 2 ice cubes, and whisk until mixture comes together; remove partially melted ice cubes.
- Whisk in lemon juice, and season with salt and pepper. Serve warm or at room temperature with the vegetables.
CLASSIC BAGNA CAUDA
Make and share this Classic Bagna Cauda recipe from Food.com.
Provided by papergoddess
Categories Very Low Carbs
Time 10m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Place all ingredients in a heavy fondue pot, or saucepan, and simmer on LOW for 5 minutes.
- Serve with a platter of bite-size young vegetables (thinly sliced if the vegetables are fibrous), such as carrots, artichoke hearts, celery, cherry tomatoes, green pepper, zucchini, Belgian endive, and cabbage leaves.
- Or serve with bread cubes for dipping.
- Let the guests dip their choices into the warm sauce with fondue forks.
More about "bagna cauda dip recipes"
BAGNA CàUDA: THE TRADITIONAL RECIPE - LA CUCINA ITALIANA
From lacucinaitaliana.com
Estimated Reading Time 2 mins
BAGNA CAUDA - A WARM HOT ANCHOVY AND GARLIC DIP
From thechiappas.com
BAGNA CAUDA DIP WITH CRUDITE - JENNIFER BAJSEL
From jenniferbajsel.com
HOW TO MAKE BAGNA CAUDA | ALLRECIPES
From allrecipes.com
EASY BAGNA CAUDA DIP WITH SUN-DRIED TOMATOES - A FARMGIRL'S …
From afarmgirlsdabbles.com
HELENE’S BAGNA CAUDA | RICARDO
From ricardocuisine.com
BAGNA CàUDA: A DELICIOUS DIP FROM PIEDMONT - EURO TRAVEL COACH
From eurotravelcoach.com
BAGNA CAUDA RECIPE | KITCHN
From thekitchn.com
BAGNA CAUDA RECIPE (ANCHOVY, GARLIC & BUTTER DIP)
From insidetherustickitchen.com
QUICK BAGNA CAUDA (ANCHOVY DIP) RECIPE - BBC FOOD
From bbc.co.uk
HOW TO MAKE BAGNA CàUDA, THE ITALIAN ANCHOVY-GARLIC DIP
From seriouseats.com
MARCELLA HAZAN’S BAGNA CAUDA (ANCHOVY AND GARLIC DIP)
From saveur.com
BAGNA CAUDA - MAKE THIS GREAT GARLIC DIP FOR TAILGATING
From cmongetcrafty.com
BAGNA CAUDA - HOT GARLIC & ANCHOVY VEGETABLE DIP RECIPE
From youtube.com
BAGNA CAUDA (ITALIAN ANCHOVY DIP) RECIPE | CDKITCHEN.COM
From cdkitchen.com
A DRESSING (OR DIP) THAT’S EASY TO LOVE - THE NEW YORK TIMES
From nytimes.com
BAGNA CAUDEA RECIPE – SO SIMPLE, SO RUSTICS AND UNBELIEVABLY …
From almostnordic.com
AUTHENTIC BAGNA CAUDA RECIPE | HOW TO MAKE BAGNA CAUDA
From nonnabox.com
AUTHENTIC BAGNA CAUDA RECIPE – RECIPES – TINA'S TABLE
From tinastable.com
BAGNA CàUDA RECIPE: HOW TO MAKE THE ITALIAN DIPPING SAUCE
From masterclass.com
BAGNA CAUDA WITH SPRING VEGETABLES RECIPE | BON APPéTIT
From bonappetit.com
BAGNA CAUDA, THE PIEDMONTESE ANCHOVY DIP RECIPE - THE ADAGIO …
From adagioblog.com
BAGNA CAUDA WITH FARMERS’ MARKET VEGETABLES | WINE ENTHUSIAST
From winemag.com
CLASSIC BAGNA CAUDA - ADRE'S KITCHEN
From adreskitchen.com
HOW TO MAKE BAGNA CAUDA FROM 'STANLEY TUCCI: SEARCHING FOR ITALY'
From parade.com
EASY TRADITIONAL BAGNA CAUDA DIP - ALEKA'S GET-TOGETHER
From alekasgettogether.com
CLASSIC BAGNA CAUDA RECIPE IN 7 EASY STEPS | A SPRINKLE OF ITALY
From asprinkleofitaly.com
TRADITIONAL BAGNA CAUDA RECIPE | WILLIAMS SONOMA
From williams-sonoma.com
TRADITIONAL ITALIAN BAGNA CAUDA - TASTEFULLY GRACE
From tastefullygrace.com
BAGNA CAUDA RECIPE | EPICURIOUS
From epicurious.com
BAGNA CAUDA ITALIAN ANCHOVY AND GARLIC DIP - CAST IRON LANE
From castironlane.com
BAGNA CAUDA RECIPE | GOURMET TRAVELLER
From gourmettraveller.com.au
BEST BAGNA CAUDA RECIPE - HOW TO MAKE BAGNA CAUDA
From delish.com
BAGNA CAUDA RECIPE BY ANTONIO CARLUCCIO
From antonio-carluccio.com
BAGNA CAUDA RECIPE - GREAT ITALIAN CHEFS
From greatitalianchefs.com
BAGNA CAUDA WITH CRUDITéS RECIPE - MELISSA CLARK | FOOD & WINE
From foodandwine.com
EASY TRADITIONAL BAGNA CAUDA DIP - VYNNLIFE.COM
From vynnlife.com
BAGNA CAUDA RECIPE | MYRECIPES
From myrecipes.com
POH'S BAGNA CAUDA | ANCHOVY DIP | ITALIAN RECIPES | SBS FOOD
From sbs.com.au
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love