Bagna Cauda Dip With Assorted Vegetables Recipes
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.
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 DIP WITH ASSORTED VEGETABLES
Provided by Selma Brown Morrow
Categories Garlic Appetizer Cocktail Party High Fiber Oscars Backyard BBQ Green Bean Beet Zucchini Party Anchovy Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 5
Steps:
- Bring large pot of salted water to boil. Blanch sugar snap peas and haricots verts 1 minute. Using strainer, transfer vegetables to paper towels to drain. Blanch cauliflower florets 2 minutes; blanch zucchini, pattypan squash, and asparagus spears 3 minutes. Cook baby beets in same pot of water until tender, about 15 minutes; cool, peel, and cut beets in half.
- Simmer garlic cloves in medium saucepan of salted water until tender, 20 to 25 minutes. Drain, cool, and peel. Place garlic in shallow bowl; mash with back of fork until smooth. Melt butter in skillet over medium heat. Add anchovies and stir 1 minute. Add garlic, then whisk in olive oil. Reduce heat to medium-low. Simmer 5 minutes, whisking occasionally (sauce may separate). Season with salt and pepper; serve dip with vegetables.
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 CàUDA (NORTHERN ITALIAN ANCHOVY-GARLIC DIP) RECIPE
Bagna càuda, one of the classic dishes of the Piedmont region in northwestern Italy, is a potent dip made from warm olive oil loaded with tons of garlic and anchovies, all cooked together until melted down. Paired with a beautiful vegetable platter, it's the ultimate dip.
Provided by Daniel Gritzer
Categories Appetizers and Hors d'Oeuvres Condiments and Sauces Snacks Condiment Sauce
Time 1h
Number Of Ingredients 6
Steps:
- Trim garlic cloves; if desired, halve lengthwise and remove germ from center. (Very developed green germs can add a subtle bitterness to the sauce, though our tests with younger garlic showed no noticeable difference between batches made with and without a more beige germ.) Slice garlic.
- In a small saucepan, combine garlic and milk or water, bring to a gentle simmer, and cook until garlic is soft, about 10 minutes.
- Drain garlic well. Wipe out saucepan, then return garlic to saucepan and cover with olive oil. Cook over very low heat until garlic is very soft and can easily be smashed with a wooden spoon, about 10 minutes.
- Add anchovies and cook, stirring and smashing, until they have fully dissolved into the sauce. Continue smashing the garlic and anchovies until a thick purée forms. (If desired, you can very quickly purée the bagna càuda with an immersion blender to make an even smoother sauce.)
- Serve hot with raw vegetables and slices of roasted onion (if using).
Nutrition Facts : Calories 249 kcal, Carbohydrate 5 g, Cholesterol 17 mg, Fiber 0 g, Protein 7 g, SaturatedFat 4 g, Sodium 633 mg, Sugar 2 g, Fat 23 g, ServingSize Makes about 1 cup, UnsaturatedFat 0 g
CLASSIC BAGNA CAUDA
Make and share this Classic Bagna Cauda recipe from Food.com.
Provided by papergoddess
Categories Very Low Carbs
Time 10m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Place all ingredients in a heavy fondue pot, or saucepan, and simmer on LOW for 5 minutes.
- Serve with a platter of bite-size young vegetables (thinly sliced if the vegetables are fibrous), such as carrots, artichoke hearts, celery, cherry tomatoes, green pepper, zucchini, Belgian endive, and cabbage leaves.
- Or serve with bread cubes for dipping.
- Let the guests dip their choices into the warm sauce with fondue forks.
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BAGNA CAUDA DIP WITH ASSORTED VEGETABLES RECIPE | BON …
From bonappetit.com
2.3/5 (12)Servings 4
- Bring large pot of salted water to boil. Blanch sugar snap peas and haricots verts 1 minute. Using strainer, transfer vegetables to paper towels to drain. Blanch cauliflower florets 2 minutes; blanch zucchini, pattypan squash, and asparagus spears 3 minutes. Cook baby beets in same pot of water until tender, about 15 minutes; cool, peel, and cut beets in half.
- Simmer garlic cloves in medium saucepan of salted water until tender, 20 to 25 minutes. Drain, cool, and peel. Place garlic in shallow bowl; mash with back of fork until smooth. Melt butter in skillet over medium heat. Add anchovies and stir 1 minute. Add garlic, then whisk in olive oil. Reduce heat to medium-low. Simmer 5 minutes, whisking occasionally (sauce may separate). Season with salt and pepper; serve dip with vegetables.
BAGNA CAUDA DIP FOR ROASTED VEGETABLES - WOMAN'S DAY
From womansday.com
Cuisine ItalianTotal Time 20 minsCategory Appetizers, SnackCalories 124 per serving
- Combine oil, butter, anchovies, garlic, lemon juice and pepper in a food processor or blender and pulse until smooth.
- Transfer mixture to a medium saucepan and cook over low heat 15 minutes, stirring occasionally (dip will separate; that's OK).
- Pour into a fondue pot. Set pot over alcohol burner to keep warm. (You can also use a very small slow-cooker, set on low.) Serve with assorted roasted vegetables and chunks of Italian bread.
- Toss small potato wedges, cauliflower florets and butternut squash chunks with a little olive oil to coat; roast at 450°F for 45 minutes.
GRILLED VEGETABLES WITH GARLIC OIL DIP (BAGNA CAUDA) - …
From more.ctv.ca
Cuisine ItalianCategory Side DishServings 4-6Total Time 1 hr
- Cut a square of tinfoil. Slice off the top of the head of garlic to expose the cloves inside. Set the head of garlic in the centre of the tinfoil, cut side up. Drizzle olive oil onto exposed cloves. Sprinkle with salt and pepper. Close the tinfoil over the garlic to create a package. Set on middle rack of the oven and cook for 30-35 minutes.
- Remove garlic and let cool slightly. Carefully unwrap foil and remove cloves by squeezing roasted flesh out of bulb. Place one cup (240 milliliters) olive oil, butter, anchovies, and garlic flesh in a saucepan and heat over low, stirring often, for 15-20 minutes.
- Meanwhile, toss fennel, carrots, endives, red pepper, zucchini, and thyme with 3 tablespoons (45 milliliters) olive oil and salt and pepper. Spread out on a parchment paper-lined baking sheet. Bake at 425 F (230 C) for eight to ten minutes or until just fork-tender.
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4/5 (2)Calories 23 per servingServings 1.5
- Combine boiling water and sun-dried tomatoes in a bowl; let stand 30 minutes or until soft. Drain and mince; set aside.
- Heat 1 teaspoon oil in a medium saucepan over medium heat. Add bell pepper, minced onion, and garlic; sauté 5 minutes or until tender. Add anchovies; cook 1 minute, stirring frequently. Add sun-dried tomatoes and capers; cook for 1 minute. Stir in broth, mustard, and salt. Bring to a boil; reduce heat, and simmer 2 minutes. Stir in remaining oil, and remove from heat. Add green onions and vinegar. Serve warm.
BAGNA CàUDA: A DELICIOUS DIP FROM PIEDMONT | EURO TRAVEL COACH
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4.4/5 (14)Estimated Reading Time 9 minsAuthor Chelsea Ball
- Remove any green sprouts from the garlic cloves, then place the garlic and milk in a saucepan over medium low heat. Bring to a simmer and cook for 10 minutes.
- Drain the garlic well (reserve the milk for another use such as a béchamel sauce) and return to pan. Add the olive oil and cook over very low heat until the garlic is soft enough to be easily crushed with the back of a spoon. Add the anchovies and continue to cook, stirring until they break down completely forming a thick paste.
- If you’d like a smoother sauce, feel free to give it a blitz with an immersion blender at this point. Give the sauce a taste – if you find it too strong, add a few cubes of butter to help mellow it out.
- Transfer the dip to a warm dish (you can place it over a sterno or candle if you have the proper set up) and serve alongside the crunchy veggies and bread. Enjoy with friends!
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- Prepare the vegetables by washing everything and then peeling the turnip and red onion (you can peel the carrot, too, but its totally fine to leave the skin on these!) and cut into equal sized pieces. The potatoes can remain whole.
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4.8/5 (5)Total Time 25 minsCategory AntipastoCalories 195 per serving
- When the milk boils, turn down the heat to low and let it cook for 15-20 minutes, until the garlic is soft.
- In another pot, warm half the olive oil on very low heat. When it is warm, add the anchovies and mix with a wooden spoon until they are broken into pieces.
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