BAGNA CAUDA RECIPE (WITH ROASTED VEGETABLES)
Smooth and delicious bagna cauda recipe with roasted vegetables.
Provided by Nate Dadosky
Categories Dinner
Time 1h
Number Of Ingredients 17
Steps:
- For bagna cauda: mix heavy cream, butter, olive oil, salt and garlic in a microwave-safe container and microwave (covered) for 2 minutes. Add the sardines to a blender and blend on medium speed while slowly drizzling in the heavy cream mixture. Then blend on high for 1-2 minutes to fully emulsify then reserve (see notes).
- preheat oven to 375°F. Heat olive oil in a large, oven-proof pan (see notes) over medium high heat (oil should shimmer but not smoke) with the garlic and thyme. Add the red onion and carrots, toss and then transfer to the preheated oven to cook for 15 minutes. Remove from oven, add cauliflower, toss and then return to oven for 20 minutes. Remove from oven once again and add asparagus, toss and return to oven for final 10 minutes. Season with salt, pepper, parsley and lemon juice then serve immediately.
Nutrition Facts : ServingSize 1/4 cup of Bagna Cauda & 1 cup of Veggies, Calories 327 calories, Sugar 5.7 g, Sodium 341.5 mg, Fat 29.2 g, SaturatedFat 9.1 g, TransFat 0.2 g, Carbohydrate 13 g, Fiber 4.3 g, Protein 8 g, Cholesterol 31 mg
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.
CLASSIC BAGNA CAUDA
This recipe appeared in an article in The Times by Craig Claiborne. The sauce is timeless, but you may want to update the selection of vegetables.
Provided by Amanda Hesser
Categories quick, dips and spreads, appetizer
Time 25m
Yield Serves 10
Number Of Ingredients 6
Steps:
- Combine the butter and oil in a saucepan and add the garlic. Cook over the lowest heat for 15 minutes without letting the mixture boil.
- Chop the anchovies and add to the oil. Stir until the anchovies dissolve. Do not let the sauce boil or brown. Season with salt if needed. Keep hot over a candle or spirit lamp. (See note.)
- Prepare an assortment of raw vegetables, like cucumber, cauliflowerettes, strips of green pepper, celery, carrots and endive. Serve separately for dipping.
Nutrition Facts : @context http, Calories 144, UnsaturatedFat 8 grams, Carbohydrate 1 gram, Fat 15 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 7 grams, Sodium 210 milligrams, Sugar 0 grams, TransFat 0 grams
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.
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