Bagna Cauda Marinade For Chicken Or Fish Recipes
BAGNA CAUDA
Ever since a family friend introduced us to this Italian dip, we have made it a tradition on New Year's Eve. You have to really like garlic to enjoy this. I have heard that some people omit the cream and substitute olive oil also. Serve with crusty Italian bread, raw cabbage wedges, lettuce, bread sticks or crackers.
Provided by Julie P.
Categories Appetizers and Snacks Seafood
Time 2h50m
Yield 12
Number Of Ingredients 4
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.
Nutrition Facts : Calories 224.1 calories, Carbohydrate 1.9 g, Cholesterol 81.1 mg, Fat 23.1 g, Fiber 0.1 g, Protein 3.2 g, SaturatedFat 14.2 g, Sodium 345.1 mg, Sugar 0.1 g
BAGNA CAUDA MARINADE FOR CHICKEN OR FISH
This means "warm bath" in Italian and it is a classic dipping sauce for raw veggies. This recipe is from "Marinades, The Secret of Great Grilling" and it suggests using this on skinless, boneless chicken parts or for tuna and swordfish steaks. This makes enough to marinate 1 1/2 pounds of meat.
Provided by Oolala
Categories Chicken
Time 5m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- In a small bowl, whisk together the lemon juice and oil.
- Add the anchovies, mashing with the back of a spoon.
- Stir in the scallions, garlic, lemon zest, and pepper.
- Marinate chicken or seafood for 1-2 hours and fish for only 30 minutes.
- Grill and enjoy!
Nutrition Facts : Calories 269.1, Fat 23.1, SaturatedFat 3.4, Cholesterol 24.3, Sodium 1052.6, Carbohydrate 8.2, Fiber 1, Sugar 1.5, Protein 9.3
BAGNA CAUDA
Bagna cauda means "warm bath" in an Italian dialect. Don't let the anchovies steer you away. The strong flavors of garlic and anchovy are suspended in perfect balance in warm butter and olive oil. It is a delightful dipping sauce for raw vegetables, and it makes a tasty sauce for grilled vegetables and grilled or baked fish.
Yield makes about 1 cup
Number Of Ingredients 7
Steps:
- Soak in water for 5 minutes: 5 salt-packed anchovies.
- Debone them and chop the fillets. There should be about 2 tablespoons.
- Heat some water to a simmer in the bottom of a double boiler or small pot.
- Put the anchovies in the top of the double boiler or in a medium-size nonreactive heatproof bowl set over the simmering water and add: 6 tablespoons (3/4 stick) butter, 1/3 cup extra-virgin olive oil, 3 garlic cloves, peeled and sliced very thin, Zest of 1 lemon, 1/4 teaspoon fresh-ground black pepper.
- Heat and stir until the butter is melted. Taste and add as needed: Salt.
BAGNA CAUDA
This sauce is a Northern Italian classic, and tastes delicious on pretty much anything. It is a traditional dipping sauce for vegetables, but try drizzling it over roasted fish. Be sure to sop up all leftovers with good bread, and do not skimp on the anchovies.
Provided by Craig Claiborne And Pierre Franey
Categories condiments, sauces and gravies
Time 15m
Yield Three-quarters of a cup
Number Of Ingredients 6
Steps:
- Heat the oil in a saucepan over medium-high heat and add the garlic. Cook briefly, stirring, without browning. Add the wine and cook until reduced by half.
- Add the butter, a little at a time, beating rapidly with a wire whisk. Stir in the anchovy, season with pepper and serve hot.
Nutrition Facts : @context http, Calories 237, UnsaturatedFat 12 grams, Carbohydrate 1 gram, Fat 25 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 11 grams, Sodium 77 milligrams, Sugar 0 grams, TransFat 1 gram
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