Radicchio Bagna Cauda Recipes

RADICCHIO WITH WALNUT ANCHOVY SAUCE

Steps:

• Rinse anchovies briefly and chop. Heat 2 tablespoons of olive oil over low heat in a small skillet and add anchovies and garlic. Stir until garlic is fragrant and just beginning to color and anchovies have broken down into smaller bits. Transfer to a mortar and pestle. Use pestle to grind mixture into a paste. Add lemon juice or vinegar to the still-hot pan and stir to deglaze bottom of pan, then transfer to mortar and pestle. Add mustard. Work together, then slowly add 3 tablespoons of olive oil and walnut oil, one tablespoon at a time, working each tablespoon into anchovy mixture before adding next. Work in walnuts and mash with the pestle until the sauce is thick. Season to taste with freshly ground pepper (the anchovies should provide enough salt).
• Heat a heavy cast iron pan over medium heat or prepare a medium-hot grill. Cut radicchio into wedges - about 1 1/2 to 2 inches thick at the widest point. Place in a bowl and toss with remaining olive oil. It should be lightly coated all over. Season with salt and pepper. Grill, turning often, until lightly colored, charred in places and soft, about 8 to 10 minutes (do this in batches if using a pan).
• Arrange radicchio on plates or on a platter. Either drizzle the sauce over the radicchio or serve it in ramekins with each serving. Serve radicchio hot or at room temperature.

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.

BAGNA CAUDA

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.

CLASSIC BAGNA CAUDA

Steps:

• Combine the butter and oil in a saucepan and add the garlic. Cook over the lowest heat for 15 minutes without letting the mixture boil.
• Chop the anchovies and add to the oil. Stir until the anchovies dissolve. Do not let the sauce boil or brown. Season with salt if needed. Keep hot over a candle or spirit lamp. (See note.)
• Prepare an assortment of raw vegetables, like cucumber, cauliflowerettes, strips of green pepper, celery, carrots and endive. Serve separately for dipping.