Chef Johns Bagna Cauda Recipes

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BAGNA CAUDA



Bagna Cauda image

Provided by Nigella Lawson : Food Network

Categories     appetizer

Time 15m

Yield about 2 cups sauce

Number Of Ingredients 5

1/2 cup plus 2 tablespoons extra-virgin olive oil
4 to 5 cloves garlic, peeled and microplaned or minced
12 anchovies preserved in olive oil, drained and chopped
1/3 to 1/2 cup unsalted butter, cut into chunks
A variety of raw vegetables, including fennel, cauliflower, Belgian endive, sweet peppers and zucchini

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.

CHEF JOHN'S BAGNA CAUDA



Chef John's Bagna Cauda image

If there were ever a recipe to tweak to your own tastes, it's this one. You can adjust the amounts of garlic and anchovy, as well as the proportion of olive oil to butter. You can also control how long you cook the mixture before it's presented. I hear from my friends in Northern Italy that they use twice as much anchovy and garlic as I did. Serve in a small chafing dish or fondue pot with crusty bread, roasted carrots, blanched asparagus, endive, red peppers, and/or roasted potatoes.

Provided by Chef John

Categories     Seafood Appetizers

Time 25m

Yield 16

Number Of Ingredients 7

6 cloves garlic, roughly chopped, or more to taste
1 pinch kosher salt
6 anchovy fillets
½ cup extra-virgin olive oil
3 tablespoons butter
2 teaspoons red wine vinegar
1 pinch red pepper flakes, or to taste

Steps:

  • Grind garlic and salt together with a mortar and pestle. Add anchovies; grind with mortar and pestle until a coarse paste forms.
  • Heat olive oil in a skillet over medium heat. Whisk butter into oil until butter melts and foams, about 30 seconds. Reduce heat to low and stir garlic-anchovy mixture into oil mixture; cook and stir until flavors blend and mixture is hot, about 5 minutes. Remove from heat and stir red wine vinegar and red pepper flakes into oil mixture.

Nutrition Facts : Calories 87.3 calories, Carbohydrate 0.5 g, Cholesterol 7 mg, Fat 9.3 g, Protein 0.5 g, SaturatedFat 2.4 g, Sodium 95.6 mg

CHEF JOHN'S BAGNA CAUDA



Chef John's Bagna Cauda image

If there were ever a recipe to tweak to your own tastes, it's this one. You can adjust the amounts of garlic and anchovy, as well as the proportion of olive oil to butter. You can also control how long you cook the mixture before it's presented. I hear from my friends in Northern Italy that they use twice as much anchovy and garlic as I did. Serve in a small chafing dish or fondue pot with crusty bread, roasted carrots, blanched asparagus, endive, red peppers, and/or roasted potatoes.

Provided by Chef John

Categories     Seafood Appetizers

Time 25m

Yield 16

Number Of Ingredients 7

6 cloves garlic, roughly chopped, or more to taste
1 pinch kosher salt
6 anchovy fillets
½ cup extra-virgin olive oil
3 tablespoons butter
2 teaspoons red wine vinegar
1 pinch red pepper flakes, or to taste

Steps:

  • Grind garlic and salt together with a mortar and pestle. Add anchovies; grind with mortar and pestle until a coarse paste forms.
  • Heat olive oil in a skillet over medium heat. Whisk butter into oil until butter melts and foams, about 30 seconds. Reduce heat to low and stir garlic-anchovy mixture into oil mixture; cook and stir until flavors blend and mixture is hot, about 5 minutes. Remove from heat and stir red wine vinegar and red pepper flakes into oil mixture.

Nutrition Facts : Calories 87.3 calories, Carbohydrate 0.5 g, Cholesterol 7 mg, Fat 9.3 g, Protein 0.5 g, SaturatedFat 2.4 g, Sodium 95.6 mg

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