BAGNA CAUDA
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
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
SUMMER CRUDITéS WITH BAGNA CAUDA
Categories Kid-Friendly Walnut Artichoke Celery Fennel Carrot Radish Anchovy Bon Appétit Small Plates
Yield 4 Servings
Number Of Ingredients 15
Steps:
- Combine garlic and oil in a small saucepan and cook over low heat, shaking pan occasionally, until garlic is golden and very tender, 15-20 minutes. (Reduce heat if garlic is browning too quickly.) Using a slotted spoon, transfer to a cutting board and mash to a paste.
- Add anchovies and walnuts to garlic oil and cook over medium heat, stirring occasionally, until anchovies disintegrate and walnuts are golden brown, 5-8 minutes. Remove from heat, stir in garlic paste, and season with salt and pepper. Transfer bagna cauda to a shallow dish.
- Squeeze 3 lemon halves into a bowl of cold water. Working one at a time, remove several layers of tough outer leaves from artichokes to reveal tender light-green leaves. Trim stem and peel with a vegetable peeler. Cut off top third from artichokes, then halve lengthwise and transfer to lemon water.
- Cook artichokes in a large pot of boiling salted water until a knife slides easily through outer leaves, 5-8 minutes. Using a slotted spoon, transfer to a bowl of ice water and let sit until cold, about 5 minutes. Drain and pat dry.
- Meanwhile, return water in pot to a boil and cook eggs 8 minutes. Drain and transfer eggs to a fresh bowl of ice water; let sit until cold, about 5 minutes. Drain, peel, then cut in half.
- Arrange eggs and all vegetables on a platter. Season with salt and pepper and squeeze remaining lemon half over. Serve with bagna cauda for dipping.
SUMMER BAGNA CAUDA
The name of this warm garlicky dip comes from the term for "hot bath." In summer, serve a bowlful at room temperature, and use it to enliven vegetables at their peak. Snack on sweet, tender figs between dips.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 8
Steps:
- Put milk into a shallow dish. Add anchovy fillets; soak 10 minutes. Drain on paper towels; pat dry. Coarsely chop.
- Put 1/4 cup oil and the garlic into a small saucepan over low heat. Cook until garlic softens but does not brown, about 5 minutes. Add anchovies. Cook, whisking constantly, 1 minute. Add butter. Cook, whisking, until butter has melted.
- Remove pan from heat. Whisk in the remaining 1/4 cup oil in a slow, steady stream until mixture thickens and comes together. If the mixture separates at any point, add 2 ice cubes, and whisk until mixture comes together; remove partially melted ice cubes.
- Whisk in lemon juice, and season with salt and pepper. Serve warm or at room temperature with the vegetables.
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.
BAGNA CAUDA
Provided by Michael Chiarello : Food Network
Time 22m
Yield 6 to 8 servings
Number Of Ingredients 6
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.
GARDEN CRUDITES WITH BAGNA CAUDA
Italian for "hot bath," bagna cauda is an umami-packed garlic-anchovy sauce that's just as delicious at room temperature. It's the perfect partner for fresh summer vegetables.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 1h40m
Number Of Ingredients 16
Steps:
- Bagna Cauda:Pulse garlic in a food processor until finely chopped. Add anchovies, oil, breadcrumbs, and lemon juice and pulse to a loose paste.
- Transfer mixture to a saucepan; bring to a simmer over medium-low heat. Remove from heat, transfer to a bowl, and let cool to room temperature. Stir in parsley; season with coarse salt and pepper. Stir in 1 to 2 tablespoons water, if necessary, to thin mixture to consistency of a loose dip.
- Crudites:Arrange vegetables on a platter or a large, shallow bowl filled with ice. Serve, topped with fennel fronds and sprinkled with sea salt, alongside bagna cauda for dipping.
BAGNA CAUDA DIP WITH ASSORTED VEGETABLES
Provided by Selma Brown Morrow
Categories Garlic Appetizer Cocktail Party High Fiber Oscars Backyard BBQ Green Bean Beet Zucchini Party Anchovy Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 5
Steps:
- Bring large pot of salted water to boil. Blanch sugar snap peas and haricots verts 1 minute. Using strainer, transfer vegetables to paper towels to drain. Blanch cauliflower florets 2 minutes; blanch zucchini, pattypan squash, and asparagus spears 3 minutes. Cook baby beets in same pot of water until tender, about 15 minutes; cool, peel, and cut beets in half.
- Simmer garlic cloves in medium saucepan of salted water until tender, 20 to 25 minutes. Drain, cool, and peel. Place garlic in shallow bowl; mash with back of fork until smooth. Melt butter in skillet over medium heat. Add anchovies and stir 1 minute. Add garlic, then whisk in olive oil. Reduce heat to medium-low. Simmer 5 minutes, whisking occasionally (sauce may separate). Season with salt and pepper; serve dip with vegetables.
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.
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
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
SPRING SALAD WITH BAGNA CAUDA DRESSING
Bagna cauda is a traditional Italian sauce that prominently features anchovy and garlic, often used as a dip for raw vegetables. Here it dresses a fresh spring salad. Use the quantities given and suggested vegetables as a guide, choosing whatever crisp offerings are available. Serve with a crusty baguette or hearth-baked loaf.
Provided by David Tanis
Categories dinner, lunch, salads and dressings, vegetables, appetizer, main course
Time 30m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Make the dressing: Chop the anchovies and garlic to a rough paste, or pound together in a mortar. Place in a small saucepan, add olive oil and simmer over medium heat, without browning, for 2 minutes, until anchovies have dissolved. Transfer to a small bowl and whisk in crème fraîche, lemon zest and lemon juice. Set aside to cool.
- Arrange all the vegetables artfully on a large platter and garnish with eggs. Sprinkle lightly with salt and pepper.
- Drizzle 4 tablespoons of the dressing over the salad and serve. Pass the remaining dressing at the table.
Nutrition Facts : @context http, Calories 436, UnsaturatedFat 28 grams, Carbohydrate 14 grams, Fat 38 grams, Fiber 5 grams, Protein 12 grams, SaturatedFat 9 grams, Sodium 719 milligrams, Sugar 6 grams, TransFat 0 grams
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- Combine garlic and oil in a small saucepan and cook over low heat, shaking pan occasionally, until garlic is golden and very tender, 15–20 minutes. (Reduce heat if garlic is browning too quickly.) Using a slotted spoon, transfer to a cutting board and mash to a paste.
- Add anchovies and walnuts to garlic oil and cook over medium heat, stirring occasionally, until anchovies disintegrate and walnuts are golden brown, 5–8 minutes. Remove from heat, stir in garlic paste, and season with salt and pepper. Transfer bagna cauda to a shallow dish.
- Squeeze 3 lemon halves into a bowl of cold water. Working one at a time, remove several layers of tough outer leaves from artichokes to reveal tender light-green leaves. Trim stem and peel with a vegetable peeler. Cut off top third from artichokes, then halve lengthwise and transfer to lemon water.
- Cook artichokes in a large pot of boiling salted water until a knife slides easily through outer leaves, 5–8 minutes. Using a slotted spoon, transfer to a bowl of ice water and let sit until cold, about 5 minutes. Drain and pat dry.
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