Hot Anchovy Dip Food

BAGNA CAUDA (HOT ANCHOVY AND GARLIC DIP)

Steps:

• Gather your selection of raw vegetables and trim and cut into small batons to make crudités Roughly slice the garlic cloves and put them in a small pan with the milk and anchovies and heat . Simmer slowly for 5- 10 minutes until the garlic is soft and tender - don't worry if this splits a little. Remove from the heat and blitz till smooth and creamy. Return to a very low heat and add in the butter and stir gently to combine. Finally add the cream stirring for one to two minutes. Pour the bagna cauda into a fondue and keep warm over a lighted candle. Enjoy by dipping in the raw vegetables in the warm dip with some fresh crusty bread on the side. By adding some fresh fish this makes a stunning pasta sauce too.

BAGNA CAUDA RECIPE

Steps:

• First, prepare your choice of vegetables and bread for dunking. You can choose whatever you prefer, cut into slices ready to serve.
• Heat a little oil in a pan and add the anchovy fillets and crushed/minced garlic. Heat the anchovies and garlic until the anchovies dissolve and mix in with the garlic.
• Give it long enough so the garlic is cooked but not browned or burnt. Add the butter then remove the pan from the heat.
• Whisk the butter, anchovies and garlic together until it's all thoroughly combined then transfer the dip into a warm ramekin and serve.

BAGNA CAUDA (ITALIAN ANCHOVY DIP)

Steps:

• Melt the butter and gently saute the mushrooms and garlic. Do not let them brown. Add the anchovies and stir constantly for about a minute. Add the remaining ingredients and cook over very low heat until the cheese is totally melted, whisking continuously. Pour into a serving dish with its own heat source: candle warmer, electric hot tray, spirit lamp, or whatever you want, to keep warm. Accompany with a basket of fresh, crisp, chilled raw vegetables.

ANCHOVY DIP

Steps:

• Combine all of the ingredients in order given.
• Makes about 1 3/4 cups.
• Tips: Looking for an unusual container for your dip? Try a sea shell, coconut shell, green or red bell pepper case, half grapefruit, or scooped out tomato.
• Dip accompaniments may be selected from assorted crisp crackers and waferettes, corn or potato chips, pretzels, or raw vegetables.

AVOCADO ANCHOVY DIP

Steps:

• Combine all ingredients in a bowl.
• Cover & refrigerate for at least 1 hour.
• Serve w/your favorite dippers & crackers.
• NOTE: Yield has been estimated & depends largely on the size of avocado used.
• Dip can be made up to 3 hrs ahead of use.

BAGNA-CAUDA BUTTER (WITH GARLIC AND ANCHOVIES)

Steps:

• Heat the olive oil in a small saucepan over low heat. When the oil just begins to warm, add the garlic and anchovies and cook slowly, stirring until the garlic becomes toasty brown and the anchovies dissolve (about ten minutes). Let cool completely.
• Process the butter in a food processor until smooth and creamy. Add the cooled garlic-anchovy mixture and a pinch of salt. Process until well blended. Taste and add more salt if needed. Transfer to a bowl and stir in the parsley. Refrigerate until firm enough to shape into a log.
• Put an 18-inch sheet of aluminum foil on your work surface. Spoon the butter down the center of the foil into a log about 1-1/2 inches in diameter. Enclose in foil and twist the ends to make a sealed log, like a tootsie roll. Refrigerate for up to one week, or freeze for up to six months.

CREAMY ANCHOVY DIP

Steps:

• Combine all ingredients until smooth except anchovies, folding in last.
• If using anchovy paste mix in after creaming other ingredients into mixture.
• Cover and refrigerate 2 hours.
• I have made this with dried parsley and one stalk minced green onion when I was out of dill weed with great results, and I always use light mayo & sour cream myself.
• Serve with raw vegetables, crackers or toasted baguette slices.
• Try using some different fresh vegetables like snow peas, jicama or yellow squash, for example.

HOT ANCHOVY DIP

Steps:

• Melt butter in small saucepan.
• Add garlic & cook for 1 minute, but do not brown.
• Add undrained anchovies + cream, bring to a boil, reduce heat to simmer & simmer for 5 minutes.
• Blend cornstarch w/water, stir into anchovy mixture & stir constantly over moderate heat till mixture boils & thickens.
• Remove from heat & serve hot w/assorted veggies of your choice
• (The picture I have showed it served w/carrot sticks, broccoli florets & asparagus spears).

HOT ANCHOVY AND GARLIC DIP BAGNA CAUDA

Steps:

• In a small saucepan over low heat, combine the olive oil, garlic and anchovies. Cook, mashing the anchovies with the back of a wooden spoon, until smooth, about 5 minutes. Remove from the heat and stir in the butter.
• Pour the mixture into a warmed chafing dish or fondue pot set over a warming candle candle or spirit lamp. Serve immediately with vegetables for dipping. Pass the bread slices at the table.

ANCHOVY DIP

Steps:

• In a small saucepan, bring olive oil, milk, garlic, and anchovy fillets to a simmer over medium; cook until garlic is tender, 8 minutes. Transfer to a food processor and add parsley. Pulse until smooth; season with pepper and lemon juice.

GARLIC AND ANCHOVY DIP WITH VEGETABLES

Steps:

• Heat first 4 ingredients in heavy medium skillet over low heat until butter melts and mixture simmers, about 3 minutes. Season with salt and pepper. Transfer to flameproof bowl. Place over candle or canned heat burner. Serve with vegetables.

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).

WARM GARLIC ANCHOVY DIP

Steps:

• In a mortar and pestle or mini-chopper, mash the garlic cloves and 1 tablespoon olive oil into a smooth paste, and transfer to a small bowl. Mash (or chop) the anchovy fillets into a smooth paste. (Alternatively, chop or slice the garlic and anchovy by hand, separately.)
• Put the garlic (crushed, chopped, or sliced) in the saucepan with the butter, and set over medium-low heat or a tabletop heat source. Cook slowly until the garlic is thoroughly softened and melted in the butter. Stir in the anchovies and the remaining olive oil, and heat over a low flame, mashing the anchovies with the back of a spoon until thoroughly disintegrated.
• When the bagna cauda is piping hot, whisk the sauce briefly to blend and emulsify, and serve with cut vegetables alongside (see box on following page).