Italian Appetizer Bagna Cauda Recipes
BAGNA CàUDA (NORTHERN ITALIAN ANCHOVY-GARLIC DIP) RECIPE
Bagna càuda, one of the classic dishes of the Piedmont region in northwestern Italy, is a potent dip made from warm olive oil loaded with tons of garlic and anchovies, all cooked together until melted down. Paired with a beautiful vegetable platter, it's the ultimate dip.
Provided by Daniel Gritzer
Categories Appetizers and Hors d'Oeuvres Condiments and Sauces Snacks Condiment Sauce
Time 1h
Number Of Ingredients 6
Steps:
- Trim garlic cloves; if desired, halve lengthwise and remove germ from center. (Very developed green germs can add a subtle bitterness to the sauce, though our tests with younger garlic showed no noticeable difference between batches made with and without a more beige germ.) Slice garlic.
- In a small saucepan, combine garlic and milk or water, bring to a gentle simmer, and cook until garlic is soft, about 10 minutes.
- Drain garlic well. Wipe out saucepan, then return garlic to saucepan and cover with olive oil. Cook over very low heat until garlic is very soft and can easily be smashed with a wooden spoon, about 10 minutes.
- Add anchovies and cook, stirring and smashing, until they have fully dissolved into the sauce. Continue smashing the garlic and anchovies until a thick purée forms. (If desired, you can very quickly purée the bagna càuda with an immersion blender to make an even smoother sauce.)
- Serve hot with raw vegetables and slices of roasted onion (if using).
Nutrition Facts : Calories 249 kcal, Carbohydrate 5 g, Cholesterol 17 mg, Fiber 0 g, Protein 7 g, SaturatedFat 4 g, Sodium 633 mg, Sugar 2 g, Fat 23 g, ServingSize Makes about 1 cup, UnsaturatedFat 0 g
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
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.
ITALIAN APPETIZER - BAGNA CAUDA
An excellent garlic dip that is easy to make with just a few ingredients. Serve warm with Italian bread, lettuce leaves, green pepper, celery, broccoli or cauliflower.
Provided by DENVAL
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 20m
Yield 8
Number Of Ingredients 5
Steps:
- In a saucepan over medium heat, combine the olive oil and butter. Season with black pepper. Heat until butter melts, then add garlic. Cook until garlic has softened but not browned. Remove from heat, and stir in cream. Serve warm.
Nutrition Facts : Calories 444.3 calories, Carbohydrate 0.7 g, Cholesterol 20.4 mg, Fat 49.1 g, Fiber 0.1 g, Protein 0.2 g, SaturatedFat 10.4 g, Sodium 42.6 mg
BAGNA CAUDA
Provided by Amanda Hesser
Categories appetizer
Time 10m
Yield 6 appetizer servings
Number Of Ingredients 8
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
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 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.
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BAGNA CALDA OR BAGNA CAUDA? GET AN ITALIAN NONNA'S EXCLUSIVE …
2021-10-02 1. Peel the garlic cloves and dump in a pot of boiling water, stirring occasionally. When the water starts to boil again, remove and drain the garlic. In the pot, mix the oil and anchovies (or paste if desired) and cook, stirring occasionally, until the anchovies have broken or ‘dissolved’ into tiny pieces. 2.
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ITALIAN APPETIZER BAGNA CAUDA RECIPE
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BAGNA CAUDA - DELALLO
Blanch vegetables by immersing in boiling water for 1-2 minutes, until just brightly colored and still crisp. Immediately soak in ice water to stop the cooking process and keep them fresh. Remove from the water when ready to serve. Place all sauce ingredients in a blender and whirl just until the garlic cloves are finely chopped.
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BAGNA CAUDA RECIPE (ANCHOVY, GARLIC & BUTTER DIP)
This recipe for Bagna càuda, Italian for 'hot dip,' is a decadent mixture of olive oil, butter, garlic and anchovies served hot for dipping crusty bread and raw or boiled vegetables (like artichokes!). Think of it as a deliciously umami fondue! A perfect way to start a meal and ready to serve in less than 20 minutes. #bagnacauda #easybagnacauda #partydips #easydips #hotdip
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BAGNA CAUDA - COOKING WITH NONNA
The bread was frequently homemade for the occasion of a Bagna Cauda appetizer event. The sauce was frequently used as a salad dressing, substituting olive oil instead of butter. Pour and mix hot into salad. For special sit-down occasions – lunch or dinner - the Bagna Cauda was used as a topping over polenta. The polenta (consistency of mashed ...
From cookingwithnonna.com
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