Bagna Calda Garlic Anchovy Sardine Appetizer Recipes

BAGNA CAUDA ( OLIVE OIL, GARLIC, BUTTER AND ANCHOVY SAUCE)

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

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

Ingredients

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

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 - ANCHOVY AND GARLIC DIP

Bagna Cauda - Anchovy and Garlic Dip image

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

Ingredients

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

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!

BAGNA CAUDA

Bagna Cauda image

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

Ingredients

½ cup butter
10 cloves garlic, minced
2 (2 ounce) cans anchovy fillets, drained
1 pint heavy cream

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

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