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
Provided by Michael Chiarello : Food Network
Time 22m
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- In a hot pan, pour a good amount of olive oil in. When the oil starts to warm up, add garlic and turn the flame down.
- Add the anchovies, if using (don't worry about mincing them as they will dissolve in the mixture). The anchovies should cook in the garlic oil until the garlic becomes brown and the anchovies dissolve.
- When the garlic gets light brown, about 5 minutes, add chili flakes until they toast up and then turn flame off. Add more olive oil and salt and pepper for flavor.
- Right before you heat the sauce in your fondue pot, add some minced parsley to cook in the sauce.
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 CàUDA AND AIOLI
The best image we have of bagna càuda is in the Time-Life Book, Cooking of Italy: a few stocky men and their elegant wives, towels around their necks, are sitting solemnly around a table in a brick vault. You would think they are about to eat ortolans or monkey brains, but no, they are enjoying long sticks of celery dipped in a warm butter-oil-anchovy bath. It's a strange image, and we were inexplicably inspired by it. Bagna càuda is peasant yet elegant-the essence of Italian food. We love the flavor and the process of trimming the vegetables, and we (bittersweetly) think most people like bagna càuda because it tastes like Caesar salad. We serve our bagna càuda with a dip or aioli and have provided both options below.
Yield Serves 4 to 6
Number Of Ingredients 31
Steps:
- First, figure out how many vegetables you need to serve your guests. Then, for the vegetables, sit down in a garden chair with a bottle of rosé or pastis, a cutting board on your knees, and a good paring knife. Throw the peels straight into the garden.
- To make the aioli, combine the oils in a measuring pitcher. In a food processor, combine the potato, egg yolks, egg, and as much of the garlic as you like and process until smooth. (Potato is added to the traditional aioli for texture; you can also use bread that has been soaked in milk.) With the motor running, slowly drizzle in the combined oils. The mixture should emulsify with no problem. Keep a glass of warm water handy, however, in case the mixture splits. If it does, immediately add a spoonful or two of the water, pulsing as you add. When all of the oil has been added, season with salt and pepper. To finish, add the lemon juice. Refrigerate until serving.
- To make the dip, in a small saucepan, combine the cream and anchovies and simmer over medium-low heat until the cream is reduced by one-third. Bring the heat down to low, and, using a hand blender, blend in the garlic and oil. Using a hand whisk, delicately whisk in the butter a few cubes at a time. The mixture may break and split. If it does, add an ice cube and whisk again. Season generously with salt and pepper and serve warm. If the weather is chilly, keep the dip warm on a fondue warmer on the very lowest setting.
- Serve the vegetables along with the garnishes of your choice in a nice bowl or arranged on a platter along with the dip and aioli.
- I AM FORTUNATE TO SPEND A FEW WEEKS of each summer in the small town of Keremeos in the Similkameen Valley, in the interior of British Columbia. It is beautiful and hot, and has good wine and great farms. Not too hippie, not too "the man," but just right. A guy named Yuri and his wife farm there, growing (among other things) the best Russian garlic: big, red, and curved like the roof of the Kremlin. It's what I imagine opium must feel like to touch, sticky and rich. You can shave it like you would a truffle. I buy a few hundred bucks' worth of it every year and I keep it at home and not at the restaurant as I don't think I have the self-control needed to politely explain to a cook that you don't half-assly fill your stockpots with it. I don't get high like that on produce often; in fact it irritates me when others do it. So I guess I'm using my wild card here.
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 CALDA (ITALIAN GARLIC-ANCHOVY-SARDINE APPETIZER)
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
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
BAGNA CAUDA ( OLIVE OIL, GARLIC, BUTTER AND ANCHOVY SAUCE)
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
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
Provided by Matt Lee And Ted Lee
Categories easy, quick, appetizer
Time 10m
Yield 6 servings
Number Of Ingredients 8
Steps:
- In a small sauté pan, heat olive oil, garlic, lemon and anchovies over a very low flame until mixture just begins to bubble, about 2 minutes. Add capers and parsley, stir and simmer a minute longer. Anchovies will break up. Add salt and pepper to taste. Turn off flame, and serve in pan as a dip for julienned vegetables and cubes of a Tuscan-style loaf or a baguette.
Nutrition Facts : @context http, Calories 172, UnsaturatedFat 15 grams, Carbohydrate 1 gram, Fat 18 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 3 grams, Sodium 181 milligrams, Sugar 0 grams
More about "bagna càuda and aioli recipes"
BAGNA CAUDA RECIPE - GREAT ITALIAN CHEFS
From greatitalianchefs.com
Servings 4Estimated Reading Time 1 minCategory Antipasto
AUTHENTIC BAGNA CAUDA RECIPE – RECIPES – TINA'S TABLE
From tinastable.com
5/5 (3)Category RecipesCuisine EuropeanCalories 200 per serving
BAGNA CAUDA ITALIAN ANCHOVY AND GARLIC DIP - CAST IRON LANE
From castironlane.com
BAGNA CAUDA - DELALLO
From delallo.com
BAGNA CàUDA RECIPE - CHEF'S PENCIL
From chefspencil.com
BAGNA CàUDA: WHAT IT IS AND HOW TO MAKE IT - JILL'S ITALIAN FOOD AND ...
From jkhannon.com
RECIPES - FRESH PASTA - THEO RANDALL AT THE INTERCONTINENTAL
From theorandall.com
DELICIOUS BAGNA CAUDA - MARCELLINA IN CUCINA
From marcellinaincucina.com
TRADITIONAL BAGNA CAUDA RECIPE | WILLIAMS SONOMA
From williams-sonoma.com
BAGNA CAUDA RECIPE | EPICURIOUS
From epicurious.com
AUTHENTIC BAGNA CAUDA RECIPE | HOW TO MAKE BAGNA CAUDA
From nonnabox.com
EASY TRADITIONAL BAGNA CAUDA DIP - ALEKA'S GET-TOGETHER
From alekasgettogether.com
BAGNA CAUDA DAY AND RECIPE - DELICIOUS ITALY
From deliciousitaly.com
BAGNA CAUDA | CIAO ITALIA
From ciaoitalia.com
BEST BAGNA CAUDA RECIPE - HOW TO MAKE BAGNA CAUDA
From delish.com
BAGNA CAUDA RECIPE AND HISTORY - ALL YOU NEED TO KNOW!
From pinterest.ca
BAGNA CAUDA RECIPE | KITCHN
From thekitchn.com
A CASSIC BAGNA CAUDA RECIPE WITH GARLIC AND ITALIAN ANCHOVY
From kitchenbar.net
A CASSIC BAGNA CAUDA RECIPE WITH GARLIC AND ITALIAN ANCHOVY
From feastofcrumbs.com
BAGNA CAUDA RECIPE (ANCHOVY, GARLIC & BUTTER DIP)
From insidetherustickitchen.com
BAGNA CAUDA RECIPE - LOS ANGELES TIMES
From latimes.com
HELENE’S BAGNA CAUDA | RICARDO
From ricardocuisine.com
JAPANESE BAGNA CàUDA | PICKLED PLUM
From pickledplum.com
BAGNA CàUDA (NORTHERN ITALIAN ANCHOVY-GARLIC DIP) RECIPE
From seriouseats.com
RECIPE: BAGNA CAUDA AND AIOLI SAUCE | RECIPES, BAGNA CàUDA, AIOLI …
From pinterest.com
CLASSIC BAGNA CAUDA RECIPE IN 7 EASY STEPS - A SPRINKLE OF ITALY
From asprinkleofitaly.com
BAGNA CàUDA GREENS AND BEANS | OLIVEOIL.COM
From oliveoil.com
BAGNA CàUDA AND AIOLI RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
TRADITIONAL ITALIAN BAGNA CAUDA - TASTEFULLY GRACE
From tastefullygrace.com
BAGNA CAUDA OR AIOLI? - HOME COOKING - AIOLI - CHOWHOUND
From chowhound.com
BAGNA CAUDA WITH SPRING VEGETABLES RECIPE - BON APPéTIT
From bonappetit.com
CARDOONS WITH AïOLI OR BAGNA CAUDA RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
NONNA’S BAGNA CàUDA RECIPE - LA CUCINA ITALIANA
From lacucinaitaliana.com
BAGNA CAUDA - COOKING WITH NONNA
From cookingwithnonna.com
HOW TO MAKE BAGNA CàUDA, THE ITALIAN ANCHOVY-GARLIC DIP
From seriouseats.com
A CASSIC BAGNA CAUDA RECIPE WITH GARLIC AND ITALIAN ANCHOVY
From chefirvineseat.com
BAGNA CàUDA RECIPE: HOW TO MAKE THE ITALIAN DIPPING SAUCE
From masterclass.com
BAGNA CAUDA: PIEMONTESE VEGETABLES & VINAIGRETTE SAUCE
From annamariasfoods.com
RECIPE: BAGNA CAUDA AND AIOLI SAUCE - STYLE AT HOME
From styleathome.com
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