BAGNA CàUDA (NORTHERN ITALIAN ANCHOVY-GARLIC DIP) RECIPE
Bagna càuda, one of the classic dishes of the Piedmont region in northwestern Italy, is a potent dip made from warm olive oil loaded with tons of garlic and anchovies, all cooked together until melted down. Paired with a beautiful vegetable platter, it's the ultimate dip.
Provided by Daniel Gritzer
Categories Appetizers and Hors d'Oeuvres Condiments and Sauces Snacks Condiment Sauce
Time 1h
Number Of Ingredients 6
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).
Nutrition Facts : Calories 249 kcal, Carbohydrate 5 g, Cholesterol 17 mg, Fiber 0 g, Protein 7 g, SaturatedFat 4 g, Sodium 633 mg, Sugar 2 g, Fat 23 g, ServingSize Makes about 1 cup, UnsaturatedFat 0 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 [ITALIAN FONDUE]
This recipe came from my sister in Kansas City. Its a little different so thought it might be good for a party. Enjoy!!!!!!!!!
Provided by Zelda Hopkins @Zelda51
Categories Other Appetizers
Number Of Ingredients 5
Steps:
- Heat olive oil in electric skillet and add garlic. Keep on low heat so the garlic does not brown. Add anchovies and stir well. Cook for about 10 minutes, over low heat, stirring constantly. Dip bread and celery in the Bagna Cauda.
BAGNA CALDA (ITALIAN GARLIC-ANCHOVY-SARDINE APPETIZER)
This is an old Italian recipe passed down by many generations of my family. It's mainly used in small servings, and is great as an appetizer spread on bread or as a dip with vegetables.
Provided by crd5055
Categories Appetizers and Snacks Seafood
Time 35m
Yield 32
Number Of Ingredients 5
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.
Nutrition Facts : Calories 98.6 calories, Carbohydrate 1.1 g, Cholesterol 35.1 mg, Fat 8.6 g, Fiber 0.1 g, Protein 4.5 g, SaturatedFat 4 g, Sodium 301.4 mg
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.
More about "italian appetizer bagna cauda recipes"
BAGNA CAUDA RECIPE - GREAT ITALIAN CHEFS
From greatitalianchefs.com
Servings 4Estimated Reading Time 1 minCategory Antipasto
BAGNA CAUDA - PINCH AND SWIRL
From pinchandswirl.com
BAGNA CàUDA: THE TRADITIONAL RECIPE - LA CUCINA ITALIANA
From lacucinaitaliana.com
Estimated Reading Time 2 mins
BAGNA CAUDA RECIPE | RECIPE | ITALIAN RECIPES APPETIZERS, BAGNA …
From pinterest.com
ITALIAN APPETIZER CREAMY BAGNA CAUDA RECIPE | SEMA DATA CO-OP
From semadata.org
TRADITIONAL ITALIAN BAGNA CAUDA - TASTEFULLY GRACE
From tastefullygrace.com
WWW.ALLRECIPES.COM
From allrecipes.com
ITALIAN APPETIZER - BAGNA CAUDA RECIPE - TEXTCOOK
From textcook.com
ITALIAN APPETIZER CREAMY BAGNA CAUDA RECIPE
From artofmikemignola.com
RECIPE: BAGNA CAUDA - BUONISSIMO
From buonissimo.ca
BAGNA CàUDA RECIPE: HOW TO MAKE THE ITALIAN DIPPING …
From masterclass.com
A CASSIC BAGNA CAUDA RECIPE WITH GARLIC AND ITALIAN ANCHOVY
From feastofcrumbs.com
ITALIAN APPETIZER BAGNA CAUDA RECIPES
From tfrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love