Bagna Cauda Marinade For Chicken Or Fish Recipes

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BAGNA CAUDA



Bagna Cauda image

Provided by Nigella Lawson : Food Network

Categories     appetizer

Time 15m

Yield about 2 cups sauce

Number Of Ingredients 5

1/2 cup plus 2 tablespoons extra-virgin olive oil
4 to 5 cloves garlic, peeled and microplaned or minced
12 anchovies preserved in olive oil, drained and chopped
1/3 to 1/2 cup unsalted butter, cut into chunks
A variety of raw vegetables, including fennel, cauliflower, Belgian endive, sweet peppers and zucchini

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



Bagna Cauda image

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

½ cup butter
10 cloves garlic, minced
2 (2 ounce) cans anchovy fillets, drained
1 pint heavy cream

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

TILAPIA WITH CITRUS BAGNA CAUDA



Tilapia with Citrus Bagna Cauda image

Provided by Giada De Laurentiis

Categories     main-dish

Time 25m

Yield 6 servings

Number Of Ingredients 10

3 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil, plus 2 teaspoons
4 anchovy fillets, minced
1 1/2 teaspoons minced garlic
2 tablespoons orange juice
2 tablespoon thinly sliced fresh basil leaves
1 teaspoon lemon zest
1 teaspoon orange zest
6 (6-ounce) skinless tilapia fillets
Salt and freshly ground pepper

Steps:

  • Cook the butter and 2 tablespoons extra-virgin olive oil in a heavy medium saucepan over low to medium heat just until the butter is melted, stirring frequently. Add the anchovies and stir until the anchovies dissolve, about 2 minutes. Add the garlic and cook just until fragrant, about 30 seconds. Remove from the heat. Stir in the orange juice, basil, and lemon and orange zests. Season the sauce, to taste, with salt.
  • The bagna cauda sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm before using.
  • Meanwhile, preheat oven to 200 degrees F.
  • Sprinkle the fish with salt and pepper and brush both sides of the fish with remaining 2 teaspoons extra-virgin olive oil. Working in 2 batches, fry the fish until just opaque in center, about 3 minutes per side. Transfer fish to platter. Cover with foil and keep warm in the oven while cooking the second batch of fish. Drizzle the sauce over and around the fish and serve.

BAGNA CAUDA



Bagna Cauda image

This sauce is a Northern Italian classic, and tastes delicious on pretty much anything. It is a traditional dipping sauce for vegetables, but try drizzling it over roasted fish. Be sure to sop up all leftovers with good bread, and do not skimp on the anchovies.

Provided by Craig Claiborne And Pierre Franey

Categories     condiments, sauces and gravies

Time 15m

Yield Three-quarters of a cup

Number Of Ingredients 6

4 tablespoons olive oil
1 tablespoon finely minced garlic
1/2 cup dry white wine
8 tablespoons butter, cut into small squares
1 tablespoon finely chopped anchovies or anchovy paste
Freshly ground pepper to taste

Steps:

  • Heat the oil in a saucepan over medium-high heat and add the garlic. Cook briefly, stirring, without browning. Add the wine and cook until reduced by half.
  • Add the butter, a little at a time, beating rapidly with a wire whisk. Stir in the anchovy, season with pepper and serve hot.

Nutrition Facts : @context http, Calories 237, UnsaturatedFat 12 grams, Carbohydrate 1 gram, Fat 25 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 11 grams, Sodium 77 milligrams, Sugar 0 grams, TransFat 1 gram

BAGNA CAUDA ( OLIVE OIL, GARLIC, BUTTER AND ANCHOVY SAUCE)



Bagna Cauda ( Olive Oil, Garlic, Butter and Anchovy Sauce) image

From The Stinking Rose restaurant in San Francisco. This is an Italian appetizer dish and the name translates as 'hot bath'. Serve with a good crusty sourdough, breadsticks or your favorite vegetables for dipping, such as bell peppers, zucchini, broccoli, or whole mushrooms. It's typically served as an appetizer, but is also fantastic drizzled over grilled fish or vegetables.

Provided by GaylaJ

Categories     Sauces

Time 1h35m

Yield 8 serving(s)

Number Of Ingredients 4

1 1/2 cups peeled garlic cloves
1 1/2 cups extra virgin olive oil
2 ounces butter
1 (2 ounce) can anchovies

Steps:

  • Place all ingredients in an oven casserole, cover and bake at 275F for 1 1/2 hours.
  • Serve with bread and/or vegetables.

ITALIAN APPETIZER - BAGNA CAUDA



Italian Appetizer - Bagna Cauda image

An excellent garlic dip that is easy to make with just a few ingredients. Serve warm with Italian bread, lettuce leaves, green pepper, celery, broccoli or cauliflower.

Provided by DENVAL

Categories     Appetizers and Snacks     Dips and Spreads Recipes

Time 20m

Yield 8

Number Of Ingredients 5

1 ½ cups extra virgin olive oil
4 tablespoons butter
4 cloves garlic, minced
2 tablespoons heavy cream
freshly ground black pepper to taste

Steps:

  • In a saucepan over medium heat, combine the olive oil and butter. Season with black pepper. Heat until butter melts, then add garlic. Cook until garlic has softened but not browned. Remove from heat, and stir in cream. Serve warm.

Nutrition Facts : Calories 444.3 calories, Carbohydrate 0.7 g, Cholesterol 20.4 mg, Fat 49.1 g, Fiber 0.1 g, Protein 0.2 g, SaturatedFat 10.4 g, Sodium 42.6 mg

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