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
This sauce is a Northern Italian classic, and tastes delicious on pretty much anything. It is a traditional dipping sauce for vegetables, but try drizzling it over roasted fish. Be sure to sop up all leftovers with good bread, and do not skimp on the anchovies.
Provided by Craig Claiborne And Pierre Franey
Categories condiments, sauces and gravies
Time 15m
Yield Three-quarters of a cup
Number Of Ingredients 6
Steps:
- Heat the oil in a saucepan over medium-high heat and add the garlic. Cook briefly, stirring, without browning. Add the wine and cook until reduced by half.
- Add the butter, a little at a time, beating rapidly with a wire whisk. Stir in the anchovy, season with pepper and serve hot.
Nutrition Facts : @context http, Calories 237, UnsaturatedFat 12 grams, Carbohydrate 1 gram, Fat 25 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 11 grams, Sodium 77 milligrams, Sugar 0 grams, TransFat 1 gram
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
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 Bobby Flay
Number Of Ingredients 10
Steps:
- Heat the oil and butter in a small saucepan until the butter melts. Add the garlic and anchovies and continue to cook, stirring and mashing the anchovies until they fall apart. Season with pepper and some salt if necessary. Serve warm as an appetizer with raw vegetables for dipping.
BAGNA CAUDA MARINADE FOR CHICKEN OR FISH
This means "warm bath" in Italian and it is a classic dipping sauce for raw veggies. This recipe is from "Marinades, The Secret of Great Grilling" and it suggests using this on skinless, boneless chicken parts or for tuna and swordfish steaks. This makes enough to marinate 1 1/2 pounds of meat.
Provided by Oolala
Categories Chicken
Time 5m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- In a small bowl, whisk together the lemon juice and oil.
- Add the anchovies, mashing with the back of a spoon.
- Stir in the scallions, garlic, lemon zest, and pepper.
- Marinate chicken or seafood for 1-2 hours and fish for only 30 minutes.
- Grill and enjoy!
Nutrition Facts : Calories 269.1, Fat 23.1, SaturatedFat 3.4, Cholesterol 24.3, Sodium 1052.6, Carbohydrate 8.2, Fiber 1, Sugar 1.5, Protein 9.3
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 ( 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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