Bagno Di Poppea Recipes

BAGNA CAUDA

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

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 CALDA (ITALIAN GARLIC-ANCHOVY-SARDINE APPETIZER)

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.

PAN BAGNA

Steps:

• Cut the bread loaf in half horizontally and sprinkle the cut surface of each half with the olive oil. Cover with the basil leaves and arrange the tomato slices, the cucumber slices and then the garlic slices on top, distributing them evenly on both bread halves. Sprinkle with the pepper, salt and vinegar. Join both halves together and press the bread under a 5-to-6-pound weight for at least a few minutes, but longer if possible, to allow the vegetable juices to blend with the oil and seasonings. Cut into 6 large wedges and serve. This is an excellent lunch sandwich.

BAGNA CAUDA

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.

BAGNO DI POPPEA

Steps:

• Chill a champagne glass with ice or in the freezer.
• Pour absolut vodka, banana liqueur, cream and triple sec into a shaker.
• Fill the shaker with ice cubes and shake it until the shaker is very cold.
• Empty the champagne glass from ice and water.
• Strain the drink into the champagne glass.
• Garnish with a maraschino cherry.