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 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.
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
CREAMY BAGNA CAUDA II
Very easy creamy Bagna Cauda recipe. Dip bread cubes or bite sized vegetables in this creamy, garlicky sauce.
Provided by papergoddess
Categories Breads
Time 10m
Yield 4 cups dip
Number Of Ingredients 7
Steps:
- Blend butter, anchovies, garlic, half& half, and mushroom soup in a blender or food processor.
- Pour in a heavy saucepan or fondue pot and heat until warm.
- DO NOT BOIL!
- Serve in a fondue pot or small slow cooker.
- Dip bread cubes or veges in warm sauce.
Nutrition Facts : Calories 631.2, Fat 64.4, SaturatedFat 38.9, Cholesterol 166.8, Sodium 868.6, Carbohydrate 10.9, Sugar 1.4, Protein 5.4
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.
CLASSIC BAGNA CAUDA
Make and share this Classic Bagna Cauda recipe from Food.com.
Provided by papergoddess
Categories Very Low Carbs
Time 10m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Place all ingredients in a heavy fondue pot, or saucepan, and simmer on LOW for 5 minutes.
- Serve with a platter of bite-size young vegetables (thinly sliced if the vegetables are fibrous), such as carrots, artichoke hearts, celery, cherry tomatoes, green pepper, zucchini, Belgian endive, and cabbage leaves.
- Or serve with bread cubes for dipping.
- Let the guests dip their choices into the warm sauce with fondue forks.
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