Bagna Cauda Olive Oil Anchovy Dip Recipe 335

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BAGNA CAUDA - OLIVE OIL ANCHOVY DIP RECIPE - (3.3/5)



Bagna Cauda - Olive Oil Anchovy Dip Recipe - (3.3/5) image

Provided by Bujvary

Number Of Ingredients 6

3/4 cup olive oil
6 tablespoons butter, room temperature
12 anchovy fillets
6 large garlic cloves, crushed and minced
fresh vegetables, cut into bite-size pieces
1 large loaf crusty Italian or French bread, cut into 2" slices

Steps:

  • Blend olive oil, butter, anchovies and garlic in food processor until smooth. Transfer oil mixture to heavy saucepan. Cook over low heat for about 15 minutes, stirring, occasionally. Season with salt and pepper. Pour sauce into a small crockpot or fondue pot. Set fondue pot over burner to keep warm, or set crockpot on LOW setting. Serve with assorted vegetables and bread. Vegetable ideas: red bell pepper slices, broccoli and cauliflower flowerets, sugar snap peas, carrot sticks, green onions, zucchini sticks, etc.. Makes 6 Servings

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

BAGNA CAUDA DIP WITH ASSORTED VEGETABLES



Bagna Cauda Dip with Assorted Vegetables image

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

Assorted vegetables (such as sugar snap peas, haricots verts, cauliflower florets, baby zucchini and pattypan squash, asparagus spears, and baby golden and scarlet beets)
24 unpeeled large garlic cloves (about 4 ounces)
2 tablespoons (1/4 stick) butter
1 2-ounce can anchovy fillets, oil drained, anchovies chopped
1/3 cup extra-virgin olive oil

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 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.

BAGNA-CAUDA BUTTER (WITH GARLIC AND ANCHOVIES)



Bagna-Cauda Butter (With Garlic and Anchovies) image

Provided by Food Network

Categories     condiment

Yield 4 servings

Number Of Ingredients 6

1/4 cup extra-virgin olive oil
1/4 cup chopped garlic
2 tablespoons very finely minced anchovies
1 cup unsalted butter, at room temperature
sea salt, preferably Gray salt
1 tablespoon very finely minced fresh Italian (flat-leaf) parsley

Steps:

  • Heat the olive oil in a small saucepan over low heat. When the oil just begins to warm, add the garlic and anchovies and cook slowly, stirring until the garlic becomes toasty brown and the anchovies dissolve (about ten minutes). Let cool completely.
  • Process the butter in a food processor until smooth and creamy. Add the cooled garlic-anchovy mixture and a pinch of salt. Process until well blended. Taste and add more salt if needed. Transfer to a bowl and stir in the parsley. Refrigerate until firm enough to shape into a log.
  • Put an 18-inch sheet of aluminum foil on your work surface. Spoon the butter down the center of the foil into a log about 1-1/2 inches in diameter. Enclose in foil and twist the ends to make a sealed log, like a tootsie roll. Refrigerate for up to one week, or freeze for up to six months.

BAGNA CALDA (ITALIAN GARLIC-ANCHOVY-SARDINE APPETIZER)



Bagna Calda (Italian Garlic-Anchovy-Sardine Appetizer) image

This is an old Italian recipe passed down by many generations of my family. It's mainly used in small servings, and is great as an appetizer spread on bread or as a dip with vegetables.

Provided by crd5055

Categories     Appetizers and Snacks     Seafood

Time 35m

Yield 32

Number Of Ingredients 5

1 ½ cups vegetable oil
¾ cup minced garlic
4 (2 ounce) cans anchovy fillets packed in olive oil, drained
3 (4 ounce) cans sardines packed in olive oil, drained
1 cup butter

Steps:

  • Place the canola oil in a skillet and heat over medium heat. Stir in the garlic, and cook until golden brown, about 5 minutes. Add the butter, anchovies, and sardines. Cook and stir until well blended, 10 to 15 minutes. Serve warm.

Nutrition Facts : Calories 98.6 calories, Carbohydrate 1.1 g, Cholesterol 35.1 mg, Fat 8.6 g, Fiber 0.1 g, Protein 4.5 g, SaturatedFat 4 g, Sodium 301.4 mg

HOT ANCHOVY AND GARLIC DIP BAGNA CAUDA



Hot Anchovy and Garlic Dip Bagna Cauda image

Make and share this Hot Anchovy and Garlic Dip Bagna Cauda recipe from Food.com.

Provided by Raqstar

Categories     Vegetable

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 6

3/4 cup olive oil
8 -10 garlic cloves, very finely chopped
12 anchovy fillets
1/4 cup unsalted butter
8 cups trimmed cut-up vegetables (jersalem artichokes, bell peppers, carrots, green onion, celery, cooked potatoes, roasted onions etc)
1 slice of coarse country bread

Steps:

  • In a small saucepan over low heat, combine the olive oil, garlic and anchovies. Cook, mashing the anchovies with the back of a wooden spoon, until smooth, about 5 minutes. Remove from the heat and stir in the butter.
  • Pour the mixture into a warmed chafing dish or fondue pot set over a warming candle candle or spirit lamp. Serve immediately with vegetables for dipping. Pass the bread slices at the table.

Nutrition Facts : Calories 358.5, Fat 35.8, SaturatedFat 8.8, Cholesterol 27.1, Sodium 360.7, Carbohydrate 6.9, Fiber 0.4, Sugar 0.1, Protein 3.6

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Top Asked Questions

How do you add anchovies to Bagna càuda?
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.)
How do you make bagna cauda with garlic?
To make the bagna cauda, place the garlic in a small saucepan and cover with just enough milk. Simmer for about 15 minutes or until the garlic is completely soft. Remove from the heat and crush the garlic into the milk with a fork.
What is bagna cauda dip made of?
Garlic and anchovy dip (bagna cauda) A fragrant mixture of olive oil, garlic and anchovies are blended with melted butter to create this Italian dip that’s similar to fondue. Serve with seasonal vegetables, crusty bread and a glass of medium-bodied red wine, such as barbera.
How do you make anchovies and garlic dip?
Add the butter then remove the pan from the heat. Whisk the butter, anchovies and garlic together until it's all thoroughly combined then transfer the dip into a warm ramekin and serve. It's as easy as that.

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