BAGNA CAUDA
When I first tasted Bagna Cauda, I swooned. A heavenly, warm garlicky sauce and lots of fresh vegetables to dip into it. Boy do the Italians know how to live! It is traditional to dip little 'mops' of crusty bread to finish up the sauce if there's any left after the vegetables are finished.
Provided by evelynathens
Categories Cauliflower
Time 20m
Yield 2 cups, 4-6 serving(s)
Number Of Ingredients 16
Steps:
- In a small saucepan, cook garlic paste and sliced garlic in olive oil with anchovies over low heat, stirring occasionally, for 15 minutes (do not let garlic brown).
- Stir butter and milk into mixture and transfer to a fondue pot.
- Serve warm with accompanying vegetables.
Nutrition Facts : Calories 867.3, Fat 91.1, SaturatedFat 20.6, Cholesterol 71.8, Sodium 1415.8, Carbohydrate 3.9, Fiber 0.2, Sugar 0.2, Protein 11.4
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
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.
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 Matt Lee And Ted Lee
Categories easy, quick, appetizer
Time 10m
Yield 6 servings
Number Of Ingredients 8
Steps:
- In a small sauté pan, heat olive oil, garlic, lemon and anchovies over a very low flame until mixture just begins to bubble, about 2 minutes. Add capers and parsley, stir and simmer a minute longer. Anchovies will break up. Add salt and pepper to taste. Turn off flame, and serve in pan as a dip for julienned vegetables and cubes of a Tuscan-style loaf or a baguette.
Nutrition Facts : @context http, Calories 172, UnsaturatedFat 15 grams, Carbohydrate 1 gram, Fat 18 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 3 grams, Sodium 181 milligrams, Sugar 0 grams
BAGNA CAUDA
Dip into classic Italian Bagna Càuda, a hot dip made with garlic, anchovies and more. Bagna Càuda is traditionally served with bread slices and veggies.
Provided by My Food and Family
Categories Recipes
Time 25m
Yield 9 servings 2 Tbps. each
Number Of Ingredients 6
Steps:
- Blend all ingredients except lemon juice in blender until smooth; pour into medium saucepan.
- Bring to boil, stirring frequently. Cover; simmer on medium-low heat 15 min., stirring occasionally.
- Stir in lemon juice.
Nutrition Facts : Calories 240, Fat 25 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 20 mg, Sodium 560 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g
BAGNA CAUDA
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
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.
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.
BROCCOLI BAGNA CàUDA
Provided by Michelle Tam
Categories Side Roast Wheat/Gluten-Free Dinner Broccoli Healthy Anchovy Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- DO THIS:
- 1. Preheat the oven to 400°F with the rack in the middle position.
- 2. In a large bowl, toss together the broccoli and macadamia nut oil, and season generously with salt and pepper. Arrange the broccoli in a single layer on a foil-lined rimmed baking sheet.
- 3. Roast the tray of broccoli for 30 to 35 minutes, or until tender and toasty, tossing the broccoli and turning the baking sheet halfway through the cooking time.
- 4. In the mean time, make the bagna càuda. Cook the minced anchovies and olive oil in a small saucepan over low heat. Stir until the anchovies melt into the oil, which should take 3 to 5 minutes. Remove the pan from the heat, and stir in the garlic and red pepper flakes.
- 5. When the broccoli's done roasting, transfer it to a large bowl, and mix it with the garlic-anchovy sauce, lemon zest, and lemon juice.
More about "bagna cauda recipes"
BAGNA CàUDA: THE TRADITIONAL RECIPE - LA CUCINA ITALIANA
From lacucinaitaliana.com
Estimated Reading Time 2 mins
BAGNA CAUDA RECIPE - EPICURIOUS
From epicurious.com
4/5 (31)Servings 6
OLIVE BAGNA CAUDA RECIPE - RICHARD LANDAU | FOOD & WINE
From foodandwine.com
BAGNA CAUDA: PIEMONTESE VEGETABLES & VINAIGRETTE SAUCE ...
From annamariasfoods.com
BAGNA CAUDA | THE COOK UP | CHUI LEE LUK | SBS FOOD
From sbs.com.au
RECIPE - WHITE BEAN BAGNA CAUDA - LCBO
From lcbo.com
BAGNA CAUDA - MANUELA FOOD AND TRAVEL
From manuelafoodandtravel.com
WHAT IS BAGNA CàUDA? - FORKNPLATE - FOOD & DRINK ...
From forknplate.com
RECIPE: BAGNA CAUDA AND AIOLI SAUCE - STYLE AT HOME
From styleathome.com
BAGNA CAUDA | EARTH EATS: REAL FOOD, GREEN LIVING ...
From indianapublicmedia.org
MARCELLA HAZAN'S BAGNA CAUDA (ANCHOVY AND GARLIC DIP ...
From saveur.com
BAGNA CAUDA - VOLPI FOODS
From volpifoods.ca
BAGNA CAUDA - VOLPI FOODS
From volpifoods.com
HOW TO MAKE BAGNA CAUDA, THE OFFICIAL CONDIMENT OF LUXURY
From lifehacker.com
BAGNA CAUDA - LIFE IN ITALY
From lifeinitaly.com
BAGNA CAUDA AND THE NEW DOLCETTO | MATCHING FOOD & WINE
From matchingfoodandwine.com
BAGNA CAUDA | METRO
From metro.ca
BAGNA CàUDA - WIKIPEDIA
From en.wikipedia.org
BAGNA CAUDA RECIPE - GREAT ITALIAN CHEFS
From greatitalianchefs.com
BAGNA CAUDA - MY JOURNEY THROUGH THE WORLD OF FOOD
From myjourneythroughtheworldoffood.com
RECIPES OF LANGHE: THE BAGNA CAUDA | LANGHE.NET
From langhe.net
RED WINE BAGNA CAUDA WITH CRUDITéS RECIPE - CHRIS ...
From foodandwine.com
BAGNA CAUDA RECIPE | KITCHN
From thekitchn.com
AUTHENTIC BAGNA CAUDA RECIPE – RECIPES – TINA'S TABLE
From tinastable.com
BAGNA CAUDA - FOODS AND DIET
From foodsanddiet.com
BAGNA CAUDA - HOT GARLIC & ANCHOVY VEGETABLE DIP RECIPE ...
From youtube.com
POH'S BAGNA CAUDA | ANCHOVY DIP | ITALIAN RECIPES | SBS FOOD
From sbs.com.au
BAGNA CAUDA - SAVEUR
From saveur.com
TRADITIONAL BAGNA CAUDA RECIPE - WILLIAMS SONOMA
From williams-sonoma.com
BAGNA CAUDA - CANADIAN LIVING
From canadianliving.com
BAGNA CAUDA WITH SPRING VEGETABLES RECIPE | BON APPéTIT
From bonappetit.com
BAGNA CAUDA RECIPE | MYRECIPES
From myrecipes.com
BAGNA CAUDA WITH CRUDITéS RECIPE - MELISSA CLARK | FOOD & WINE
From foodandwine.com
EASY TRADITIONAL BAGNA CAUDA DIP - ALEKA'S GET-TOGETHER
From alekasgettogether.com
BEST BAGNA CAUDA RECIPE - HOW TO MAKE BAGNA CAUDA
From delish.com
FOODS OF THE WORLD: BAGNA CàUDA | THE WHOLE U
From thewholeu.uw.edu
BAGNA CAUDA, FLAVORS FROM NORTHERN ITALY : FOOD FIRST
From foodfirst.org
DELICIOUS BAGNA CAUDA RECIPE FOR THOSE WHO LOVE THIS FOOD
From food4kitchen.com
QUICK BAGNA CAUDA (ANCHOVY DIP) RECIPE - BBC FOOD
From bbc.co.uk
#30-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #low-protein #very-low-carbs #appetizers #eggs-dairy #vegetables #easy #european #dinner-party #holiday-event #dips #italian #dietary #new-years #low-carb #low-in-something #broccoli #cauliflower #green-yellow-beans #peppers #3-steps-or-less
You'll also love