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.
SPRING SALAD WITH BAGNA CAUDA DRESSING
Bagna cauda is a traditional Italian sauce that prominently features anchovy and garlic, often used as a dip for raw vegetables. Here it dresses a fresh spring salad. Use the quantities given and suggested vegetables as a guide, choosing whatever crisp offerings are available. Serve with a crusty baguette or hearth-baked loaf.
Provided by David Tanis
Categories dinner, lunch, salads and dressings, vegetables, appetizer, main course
Time 30m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Make the dressing: Chop the anchovies and garlic to a rough paste, or pound together in a mortar. Place in a small saucepan, add olive oil and simmer over medium heat, without browning, for 2 minutes, until anchovies have dissolved. Transfer to a small bowl and whisk in crème fraîche, lemon zest and lemon juice. Set aside to cool.
- Arrange all the vegetables artfully on a large platter and garnish with eggs. Sprinkle lightly with salt and pepper.
- Drizzle 4 tablespoons of the dressing over the salad and serve. Pass the remaining dressing at the table.
Nutrition Facts : @context http, Calories 436, UnsaturatedFat 28 grams, Carbohydrate 14 grams, Fat 38 grams, Fiber 5 grams, Protein 12 grams, SaturatedFat 9 grams, Sodium 719 milligrams, Sugar 6 grams, TransFat 0 grams
BAGNA CAUDA
Provided by Food Network
Categories appetizer
Time 15m
Yield 8 to 10 servings
Number Of Ingredients 4
Steps:
- Melt the butter in a saucepan over medium-high heat. Add the garlic and cook until it is fragrant and becomes golden, about 1 minute.
- Stir in the anchovies and the oil from the tin and continue to cook, stirring often, until the anchovies melt into the butter, about 5 minutes.
- Transfer the sauce to a medium bowl. Serve with bread or raw vegetables on the side for dipping.
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