Classic Bagna Cauda Recipes Recipe For Potato

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BAGNA CAUDA



Bagna Cauda image

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

½ cup butter
10 cloves garlic, minced
2 (2 ounce) cans anchovy fillets, drained
1 pint heavy cream

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

CLASSIC BAGNA CAUDA



Classic Bagna Cauda image

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

1/2 cup unsalted butter
1/4 cup olive oil
6 cloves garlic, peeled and sliced tissue-thin
One 2-ounce can anchovy fillets, drained
Salt, if needed
Fresh vegetables, for serving

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



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.

BAGNA CAUDA



Bagna Cauda image

A classic Niçoise appetizer that is like fondue-a "warm bath"-of anchovies, garlic, and olive oil (you can use butter in place of some of the olive oil if you're feeling indulgent), served with fresh raw vegetables. It's an unusual dish by today's standards but remains a wonderful combination. A fondue pot is the ideal serving vessel, because it's important to keep the sauce hot at the table; an earthenware dish that retains heat well will work if you preheat it and serve the Bagna Cauda immediately.

Yield makes 4 servings

Number Of Ingredients 6

1/4 pound anchovy fillets packed in olive oil
1 tablespoon minced garlic
1 cup extra virgin olive oil
1 tablespoon chopped fresh savory or rosemary leaves or 2 teaspoons dried
Salt and black pepper to taste
Crudités: a large and varied assortment like carrots, celery, endives, zucchini, and radishes

Steps:

  • Place the anchovies, garlic, and oil in a fondue pot or saucepan. Place on the stove, turn the heat as low as possible, and cook, stirring constantly, until the anchovies break up, about 10 minutes. Do not let the garlic brown at all. Season with savory and pepper and place over the fondue burner or in a preheated earthenware dish. Taste and add a bit of salt if necessary. (You can prepare the oil an hour or two ahead to this point; reheat before serving.)
  • Serve warm, dipping the cold crudités into the olive oil mixture.

CLASSIC BAGNA CAUDA



Classic Bagna Cauda image

Make and share this Classic Bagna Cauda recipe from Food.com.

Provided by papergoddess

Categories     Very Low Carbs

Time 10m

Yield 6-8 serving(s)

Number Of Ingredients 5

1/2 cup butter
1/2 cup olive oil
8 mashed anchovy fillets
2 -3 cloves garlic, mashed
1/2 teaspoon ground black pepper

Steps:

  • Place all ingredients in a heavy fondue pot, or saucepan, and simmer on LOW for 5 minutes.
  • Serve with a platter of bite-size young vegetables (thinly sliced if the vegetables are fibrous), such as carrots, artichoke hearts, celery, cherry tomatoes, green pepper, zucchini, Belgian endive, and cabbage leaves.
  • Or serve with bread cubes for dipping.
  • Let the guests dip their choices into the warm sauce with fondue forks.

CREAMY BAGNA CAUDA



Creamy Bagna Cauda image

Creamy version of a classic Italian vegetable dip. Great for a fondue pot. Serve with bread cubes or bite size vegetables.

Provided by papergoddess

Categories     Vegetable

Time 10m

Yield 4 1/2 cups dip

Number Of Ingredients 5

1 lb real butter
3 cans anchovy fillets
3 heads garlic, mashed
1 quart whipping cream
1 tablespoon cornstarch

Steps:

  • Saute garlic in butter until light brown but NOT SCORCHED.
  • Add anchovy filets, then cream.
  • Hold out about 1/2 cup cream and combine with cornstarch.
  • Stir thickener into mixture.
  • Bring to a SIMMER but DO NOT BOIL.
  • Stir constantly until thickened.
  • You can place this in a fondue pot and serve with small, bite size assorted veggies or bread cubes.
  • Some suggestions are carrot slices, artichoke hearts, cherry tomatoes, celery slices, cabbage leaves, Belgian Endive, broccoli florets, etc.
  • Guests can dip their choice into the warm sauce.

Nutrition Facts : Calories 1496.6, Fat 153.5, SaturatedFat 95.1, Cholesterol 506.4, Sodium 1699.8, Carbohydrate 20.8, Fiber 0.9, Sugar 0.7, Protein 16.3

ROASTED PEPPERS AND POTATOES WITH BAGNA CAUDA



Roasted Peppers and Potatoes with Bagna Cauda image

Categories     Salad     Fish     Garlic     Potato     Side     Roast     Bell Pepper     Winter     Gourmet     Sugar Conscious     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 12 as Part of a Buffet

Number Of Ingredients 10

Roasted Peppers and Potatoes
5 large yellow bell peppers
5 large red bell peppers
1 1/2 pounds baking potatoes
2 tablespoons olive oil
Bagna Cauda
1/4 cup olive oil
2 large garlic cloves, chopped and mashed to a paste with 1/2 teaspoon salt
5 anchovy fillets, mashed to a paste
1 tablespoon chopped fresh parsley leaves

Steps:

  • Preheat broiler.
  • In a large shallow roasting pan, broil peppers about 2 inches from heat, turning every 5 minutes, until skins are blistered and charred, 15 to 25 minutes. Transfer peppers to a bowl and let steam, covered, until cool. Starting at blossom end, peel peppers and discard stems, seeds and ribs. Cut peppers into thirds. Peppers may be made 3 days ahead and chilled, covered. Drain peppers before using.
  • Preheat oven to 450°F.
  • Peel potatoes and cut crosswise into 1/4-inch-thick slices. In a shallow baking pan, toss potatoes with oil and salt and pepper to taste and spread in one layer in pan. Roast potatoes until golden, about 20 minutes. Potatoes may be roasted 8 hours ahead and kept covered at room temperature.
  • In a small saucepan, heat oil, garlic paste, and anchovy paste over moderate heat, stirring, until warm and stir in parsley.
  • On a platter, toss peppers and potatoes with warm bagna cauda to coat and season with salt and pepper.

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