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
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.
AUSTRALIAN BARRAMUNDI WITH WINTER VEGETABLES BAGNA CAUDA AND TOASTED BREADCRUMBS
Steps:
- Season the fish with the lemon zest, thyme, and 2 tablespoons parsley. Cover, and refrigerate at least 4 hours.
- Preheat the oven to 375°F.
- Toss the breadcrumbs with 1 tablespoon olive oil. Spread them on a baking sheet, and toast 8 to 10 minutes, stirring once or twice, until they're golden brown and crispy. Toss in the remaining tablespoon parsley.
- Heat a large sauté pan over high heat for 2 minutes. (Depending on the size of your pan, you may need to cook the fish in batches.) Season the fish with salt and pepper on both sides. Swirl in the remaining 2 tablespoons olive oil and wait 1 minute. Carefully lay the fish in the pan, skin side down, and cook 3 to 4 minutes, until the skin is crisp. Turn the fish over, lower the heat to medium-low, and cook a few more minutes, until it's almost cooked through. Be careful not to overcook the fish. When it's done, the fish will begin to flake and separate a little, and the center will still be slightly translucent. Remember, the fish will continue to cook a bit more once you take it out of the pan.
- Arrange the winter vegetables bagna cauda on a large warm platter. Nestle the fish among the vegetables, and squeeze lemon juice over the top. Spoon the 4 tablespoons of reserved bagna cauda over the fish, and shower the breadcrumbs on top.
- Winter Vegetables Bagna Cauda
- Bring a large pot of heavily salted water to a boil.
- Cut the cauliflower into florets each the size of one large bite. Cut the baby fennel in half lengthwise, or cut the large bulb into twelve wedges, keeping the root end intact. Trim the radish stems to 1/4 inch, and cut each radish in half lengthwise. Peel the baby carrots, leaving 1/4-inch stems, and cut them in half lengthwise. For larger carrots, peel them and cut on the diagonal into 1/4-inch-thick slices. Trim the ends of the baby broccoli, or cut the larger head into large bite-sized florets.
- Starting with the lighter-colored vegetables first, blanch each vegetable separately until tender, and cool on a baking sheet. (You'll need to taste for doneness; the vegetables should be tender yet still somewhat firm, since they will continue to cook a little after you remove them from the water.) Remember to bring the water back to a boil before each new batch of vegetables.
- Heat the olive oil and butter in a medium saucepan over very low heat. Add the anchovies and chile and cook 3 to 4 minutes, stirring with a wooden spoon, until the anchovy melts into the sauce. Add the garlic and thyme. Turn off the heat, and let the garlic finish cooking in the hot oil. Season with a heaping 1/2 teaspoon salt. Taste for seasoning.
- Place the endive and Treviso in a large salad bowl.
- Heat a large sauté pan over medium heat for 1 minute. Without stirring, spoon 6 tablespoons of the oil from the top of the bagna cauda and add it to the pan. Add the cauliflower, fennel, radishes, carrots, and broccoli. Season with salt and pepper. Cook 4 to 5 minutes, stirring often, to coat the vegetables well and heat them through.
- Stir the bagna cauda well, and set aside 4 tablespoons of it. Pour the rest of the bagna cauda over the vegetables. Toss well to coat, and transfer the vegetables to the salad bowl. Toss with the Treviso and endive, and season generously with lemon juice. Taste for seasoning.
- Note
- Season the fish with lemon zest and herbs in the morning or night before. You can make the bagna cauda and prep all the vegetables in advance, sautéing the vegetables in the bagna cauda while you cook the fish.
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