Bagna Cauda Olive Oil Anchovy Dip Recipe 335

BAGNA CAUDA

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.

BAGNA CAUDA RECIPE

Steps:

• 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.

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

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 CàUDA (NORTHERN ITALIAN ANCHOVY-GARLIC DIP) RECIPE

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).

BAGNA CAUDA - OLIVE OIL ANCHOVY DIP RECIPE - (3.3/5)

Steps:

• Blend olive oil, butter, anchovies and garlic in food processor until smooth. Transfer oil mixture to heavy saucepan. Cook over low heat for about 15 minutes, stirring, occasionally. Season with salt and pepper. Pour sauce into a small crockpot or fondue pot. Set fondue pot over burner to keep warm, or set crockpot on LOW setting. Serve with assorted vegetables and bread. Vegetable ideas: red bell pepper slices, broccoli and cauliflower flowerets, sugar snap peas, carrot sticks, green onions, zucchini sticks, etc.. Makes 6 Servings

HOT ANCHOVY AND GARLIC DIP BAGNA CAUDA

Steps:

• In a small saucepan over low heat, combine the olive oil, garlic and anchovies. Cook, mashing the anchovies with the back of a wooden spoon, until smooth, about 5 minutes. Remove from the heat and stir in the butter.
• Pour the mixture into a warmed chafing dish or fondue pot set over a warming candle candle or spirit lamp. Serve immediately with vegetables for dipping. Pass the bread slices at the table.