Garden Crudites With Bagna Cauda Recipes

BAGNA CAUDA

Steps:

• Combine oil and butter in a small saucepan, and place pan over medium-low heat. Cook until butter has melted and is foamy, about 8 minutes. Reduce heat to low.
• Add garlic, and simmer 1 minute more, being careful garlic doesn't brown.
• Add anchovies, and whisk until they have melted, about 5 minutes. Remove pan from heat. Transfer sauce to a bowl; serve.

GARDEN CRUDITES WITH BAGNA CAUDA

Steps:

• Bagna Cauda:Pulse garlic in a food processor until finely chopped. Add anchovies, oil, breadcrumbs, and lemon juice and pulse to a loose paste.
• Transfer mixture to a saucepan; bring to a simmer over medium-low heat. Remove from heat, transfer to a bowl, and let cool to room temperature. Stir in parsley; season with coarse salt and pepper. Stir in 1 to 2 tablespoons water, if necessary, to thin mixture to consistency of a loose dip.
• Crudites:Arrange vegetables on a platter or a large, shallow bowl filled with ice. Serve, topped with fennel fronds and sprinkled with sea salt, alongside bagna cauda for dipping.

BAGNA CAUDA

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.

SUMMER CRUDITéS WITH BAGNA CAUDA

Steps:

• Combine garlic and oil in a small saucepan and cook over low heat, shaking pan occasionally, until garlic is golden and very tender, 15-20 minutes. (Reduce heat if garlic is browning too quickly.) Using a slotted spoon, transfer to a cutting board and mash to a paste.
• Add anchovies and walnuts to garlic oil and cook over medium heat, stirring occasionally, until anchovies disintegrate and walnuts are golden brown, 5-8 minutes. Remove from heat, stir in garlic paste, and season with salt and pepper. Transfer bagna cauda to a shallow dish.
• Squeeze 3 lemon halves into a bowl of cold water. Working one at a time, remove several layers of tough outer leaves from artichokes to reveal tender light-green leaves. Trim stem and peel with a vegetable peeler. Cut off top third from artichokes, then halve lengthwise and transfer to lemon water.
• Cook artichokes in a large pot of boiling salted water until a knife slides easily through outer leaves, 5-8 minutes. Using a slotted spoon, transfer to a bowl of ice water and let sit until cold, about 5 minutes. Drain and pat dry.
• Meanwhile, return water in pot to a boil and cook eggs 8 minutes. Drain and transfer eggs to a fresh bowl of ice water; let sit until cold, about 5 minutes. Drain, peel, then cut in half.
• Arrange eggs and all vegetables on a platter. Season with salt and pepper and squeeze remaining lemon half over. Serve with bagna cauda for dipping.

BAGNA CAUDA (ANCHOVY AND GARLIC SAUCE)

Steps:

• Put the halved garlic cloves in a small saucepan and pour over half the milk. Bring to a simmer and cook for 15-20 minutes.
• Strain the garlic through a sieve and discard the milk. Return the garlic to the pan, pour over the rest of the milk, then bring to a simmer and cook for a further 20 minutes.
• Strain the garlic again but this time reserve the milk in a jug. Return the garlic to the pan, off the heat, then blend to a smooth paste with a stick blender, adding just enough of the reserved milk to create a creamy, not too runny sauce.
• Stir in the melted butter and oil. The bagna cauda shouldn't need much seasoning but taste it to see. Traditionally we eat it with vegetables such as peppers, fennel, roast onions, celery, jerusalem artichokes and cardoons. It's also great with crudités, cubes of bread or boiled new potatoes.