Bagna Calda Garlic Anchovy Sardine Appetizer Recipes

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BAGNA CALDA (ITALIAN GARLIC-ANCHOVY-SARDINE APPETIZER)

Categories     Fish     Appetizer

Number Of Ingredients 5



BAGNA CALDA (ITALIAN GARLIC-ANCHOVY-SARDINE APPETIZER) image

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.

1 1/2 cup vegetable oil
3/4 cup garlic, minced
4 cans (2 ounce) anchovy fillets packed in olive oil, drained
3 cans (4 ounce) sardines packed in olive oil, drained
1 cup butter

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



Bagna Cauda ( Olive Oil, Garlic, Butter and Anchovy Sauce) image

Steps:

  • Place all ingredients in an oven casserole, cover and bake at 275F for 1 1/2 hours.
  • Serve with bread and/or vegetables.

1 1/2 cups peeled garlic cloves
1 1/2 cups extra virgin olive oil
2 ounces butter
1 (2 ounce) can anchovies

BAGNA CALDA (ITALIAN GARLIC-ANCHOVY-SARDINE APPETIZER)

This recipe for bagna calda (referred to as bagna cauda in the Piedmont region of Italy) was 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     Seafood Appetizers

Time 35m

Yield 32

Number Of Ingredients 5



Bagna Calda (Italian Garlic-Anchovy-Sardine Appetizer) image

Steps:

  • Place canola oil in a skillet and heat over medium heat. Stir in garlic; cook until golden brown, about 5 minutes. Add 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

1 ½ cups vegetable oil
¾ cup minced garlic
4 (2 ounce) cans anchovy fillets packed in olive oil, drained
3 (4 ounce) cans sardines packed in olive oil, drained
1 cup butter

BAGNA CAUDA - ANCHOVY AND GARLIC DIP

Perfect Appetizer! I looked up this recipe when I went to a garlic based restaurant called Stinky Rose in Hollywood. It's delicious with warm bread.

Provided by Nancy Chung

Categories     Other Appetizers

Time 1h5m

Number Of Ingredients 7



Bagna Cauda - Anchovy and Garlic Dip image

Steps:

  • 1. Combine olive oil, peeled garlic, sea salt, cayenne pepper, butter, anchovies, Italian parsley and dried chilies.
  • 2. Place all ingredients in an oven and cover with foil. Bake for 300 F for 50 minutes.
  • 3. Once cooked spread on anything you please! I like it best with bread or if you throw it in pasta. If there are leftovers you can save it in the fridge for a week or so. Enjoy!

1 c peeled garlic cloves
2 oz butter melted
1/2 tsp sea salt minced
2 oz canned chopped anchovies or sardines
1 tsp chopped fresh italian parsley or dried parsley
1 c olive oil, enough to cover the garlic
1/2 tsp dried chilies or cayenne pepper

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