Classic Bagna Cauda Recipes 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

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 VEGETABLE TOSS



Bagna Cauda Vegetable Toss image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 12

Salt
1 bunch broccolini, washed and trimmed, cut into 2-inch lengths
1/4 cup extra-virgin olive oil
6 anchovy fillets
1/2 teaspoon crushed red pepper flakes
2 large cloves garlic, chopped
3 tablespoons capers, chopped
1/4 cup finely chopped flat-leaf parsley
1 carrot, peeled, cut into thin matchsticks
2 small zucchini or 1 medium, cut into fat matchsticks
1 red bell pepper, seeded, quartered lengthwise and thinly sliced crosswise
1 bunch scallions, cut into 2-inch lengths on the bias

Steps:

  • Bring a couple of inches water in a skillet to a boil, over medium heat. Salt the water and add the broccolini. Cook until crisp-tender, about 3 minutes. Drain, run under cold water and reserve. Return the skillet to the stove top over medium to medium-high heat and add the 1/4 cup extra-virgin olive oil, 4 turns of the pan. When the oil is hot, add the anchovies and stir to melt them into the oil. Stir in the red pepper flakes, the garlic, capers, parsley and all the vegetables including the reserved broccolini. Transfer to a serving dish and serve.

BAGNA CAUDA



Bagna Cauda image

Provided by Amanda Hesser

Categories     appetizer

Time 10m

Yield 6 appetizer servings

Number Of Ingredients 8

1 red pepper, sliced
1 fennel bulb, sliced
12 radishes, trimmed
1 small head radicchio, leaves separated and halved
1/2 pound unsalted butter
6 ounces Ligurian extra virgin olive oil
4 cloves garlic, peeled and minced
12 anchovy fillets

Steps:

  • Arrange pepper, fennel, radishes and radicchio on a platter. In a small pan, heat butter, oil and garlic over very low heat. Stir gently so that butter melts and combines with oil. Make sure the mixture does not boil or get too hot; garlic should stay white.
  • Remove from heat, and add anchovies. Break up fillets with a wooden spoon, stirring gently, until they have fully integrated into sauce. Serve hot sauce in 6 warm bowls with platter of vegetables.

Nutrition Facts : @context http, Calories 567, UnsaturatedFat 33 grams, Carbohydrate 6 grams, Fat 60 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 24 grams, Sodium 332 milligrams, Sugar 3 grams, TransFat 1 gram

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

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.

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

BAGNA CAUDA



Bagna Cauda image

Serve this Italian dipping sauce warm with raw vegetables; to keep it warm, place it in a fondue pot or a ramekin crock set over a votive candle.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 1 cup

Number Of Ingredients 4

1/2 cup extra-virgin olive oil
4 tablespoons unsalted butter
2 large cloves garlic, minced
10 flat anchovy fillets, finely minced

Steps:

  • Combine oil and butter in a small saucepan, and place pan over medium-low heat. Cook until butter has melted and is foamy, about 8 minutes. Reduce heat to low.
  • Add garlic, and simmer 1 minute more, being careful garlic doesn't brown.
  • Add anchovies, and whisk until they have melted, about 5 minutes. Remove pan from heat. Transfer sauce to a bowl; serve.

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