Bagna Cauda An Italian Treat Food

BAGNA CAUDA

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 AN ITALIAN TREAT

Steps:

• Place all in a fondue pot or saucepan and simmer on low for 5 to 7 minutes. Do not brown the garlic, lower heat. The Anchovies should all but dissolve. add a little ground black pepper if you wish.
• Place in fondue pot or I use my mini-crock pot for this.
• Serve with a platter of veggies such as: Thin sliced carrots, lettuce and cabbage leaves, snow peas, green beans or artichoke hearts, etc. As well as various bread chunks or bits of croissants.
• Let the guests dip to their hearts content, with fondue forks or not. The leftovers if any refrigerates and freezes very well. Garlic prevails and there's no such thing as too much.
• Note: This is also excellent for dipping cooked shrimp or cooked cubed chicken breast. If so provide a second bowl, etc, to prevent contamination of the veggie/bread portion. Use all or discard, or finish off immediately with additional bread. Safe and health wise always FIRST. --- Ciao! --- Pronounced "Chow" it's Hello or Goodbye in Italian. Sophia Loren said it all the time in her movies. Arnold S. used it also As... "Ciao! Bay Bee" -- just before he dispatched one of his protagonists with his magnum.
• Pictured is individual serving.

BAGNA CAUDA

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 CàUDA (NORTHERN ITALIAN ANCHOVY-GARLIC DIP) RECIPE

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).

BAGNA CALDA (ITALIAN GARLIC-ANCHOVY-SARDINE APPETIZER)

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.

BAGNA CAUDA

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.