BAGNA-CAUDA BUTTER (WITH GARLIC AND ANCHOVIES)
Steps:
- Heat the olive oil in a small saucepan over low heat. When the oil just begins to warm, add the garlic and anchovies and cook slowly, stirring until the garlic becomes toasty brown and the anchovies dissolve (about ten minutes). Let cool completely.
- Process the butter in a food processor until smooth and creamy. Add the cooled garlic-anchovy mixture and a pinch of salt. Process until well blended. Taste and add more salt if needed. Transfer to a bowl and stir in the parsley. Refrigerate until firm enough to shape into a log.
- Put an 18-inch sheet of aluminum foil on your work surface. Spoon the butter down the center of the foil into a log about 1-1/2 inches in diameter. Enclose in foil and twist the ends to make a sealed log, like a tootsie roll. Refrigerate for up to one week, or freeze for up to six months.
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.
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
When I first tasted Bagna Cauda, I swooned. A heavenly, warm garlicky sauce and lots of fresh vegetables to dip into it. Boy do the Italians know how to live! It is traditional to dip little 'mops' of crusty bread to finish up the sauce if there's any left after the vegetables are finished.
Provided by evelynathens
Categories Cauliflower
Time 20m
Yield 2 cups, 4-6 serving(s)
Number Of Ingredients 16
Steps:
- In a small saucepan, cook garlic paste and sliced garlic in olive oil with anchovies over low heat, stirring occasionally, for 15 minutes (do not let garlic brown).
- Stir butter and milk into mixture and transfer to a fondue pot.
- Serve warm with accompanying vegetables.
Nutrition Facts : Calories 867.3, Fat 91.1, SaturatedFat 20.6, Cholesterol 71.8, Sodium 1415.8, Carbohydrate 3.9, Fiber 0.2, Sugar 0.2, Protein 11.4
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
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BAGNA CAUDA RECIPE (ANCHOVY, GARLIC & BUTTER DIP)
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5/5 (4)Total Time 10 minsCategory AppetizerCalories 192 per serving
- First, prepare your choice of vegetables and bread for dunking. You can choose whatever you prefer, cut into slices ready to serve.
- Heat a little oil in a pan and add the anchovy fillets and crushed/minced garlic. Heat the anchovies and garlic until the anchovies dissolve and mix in with the garlic.
- Give it long enough so the garlic is cooked but not browned or burnt. Add the butter then remove the pan from the heat.
- Whisk the butter, anchovies and garlic together until it's all thoroughly combined then transfer the dip into a warm ramekin and serve.
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