Grilled Treviso With Citrus Bagna Cauda Recipes

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CHARRED ASPARAGUS WITH CITRUS BAGNA CAUDA



Charred Asparagus with Citrus Bagna Cauda image

The one-two punch of citrus zest and juice balances all that anchovy richness in our new favorite dressing recipe for spring veg.

Provided by Alon Shaya

Categories     Bon Appétit     Side     Spring     Asparagus     Almond     Anchovy     Lemon     Orange     Garlic     Broil

Yield 4 servings

Number Of Ingredients 12

2 tablespoons skin-on almonds
2 oil-packed anchovy fillets
4 garlic cloves, smashed
1 sprig oregano
1 teaspoon finely grated lemon zest
1 teaspoon finely grated orange zest
2 tablespoons unsalted butter
3 tablespoons olive oil, divided
2 tablespoons fresh orange juice
1 tablespoon fresh lemon juice
Kosher salt, freshly ground pepper
1 1/2 pounds asparagus, trimmed

Steps:

  • Place a rack in upper third of oven and preheat to 350°F. Scatter almonds across a rimmed baking sheet and toast, tossing once, until darkened a little and fragrant, 8-10 minutes. Let cool slightly, then coarsely chop.
  • Cook anchovies, garlic, oregano, lemon zest, orange zest, butter, and 2 Tbsp. oil in a small saucepan over low heat, swirling occasionally, until garlic is golden, 15-20 minutes. Remove from heat; stir in orange and lemon juices and season with salt and pepper. Let bagna cauda sit while you prepare the asparagus.
  • Heat broiler. Toss asparagus with remaining 1 Tbsp. oil on a rimmed baking sheet to coat; season with salt and pepper. Broil until deeply browned in spots and crisp-tender, 5-8 minutes.
  • Toss asparagus and bagna cauda together on a platter; top with almonds.

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

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

GRILLED TREVISO WITH CITRUS BAGNA CAUDA



Grilled Treviso with Citrus Bagna Cauda image

This grilled salad with citrus garlic dressing is a classic Italian side dish. Treviso is a mild Italian lettuce that you'll fall in love with!

Provided by Giada De Laurentiis

Categories     Salad

Time 25m

Yield 6

Number Of Ingredients 13

3 tablespoons extra virgin olive oil
3 garlic cloves (smashed and peeled)
2 anchovy filets
1 teaspoon lemon zest (from 1 lemon)
1 teaspoon orange zest from 1/2 orange
1 tablespoon lemon juice (from 1/2 a lemon)
1 tablespoon orange juice (from 1/2 an orange)
1 1/2 teaspoons honey
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
3 large treviso (halved lengthwise)
1/2 teaspoon kosher salt
1/2 cup walnuts (chopped)

Steps:

  • As seen on: Giada in Italy, Episode 1. Cucina Italiana.
  • For the bagna cauda, heat the oil in a small sauté pan over medium heat. Add the garlic and anchovy. Cook, stirring often and breaking up the anchovies with a wooden spoon until they dissolve and the garlic is fragrant and beginning to brown. This takes about 3 minutes. Set aside to cool. Meanwhile add the lemon zest, orange zest, lemon juice, orange juice, honey, salt and pepper to a small bowl. Once the oil is cooled to room temperature, whisk the seasoned oil into the citrus. Allow to mingle for about 10 minutes before removing the garlic.
  • Preheat a grill pan over medium high heat.
  • Grill the treviso halves for 3 minutes per side over medium high heat until charred and slightly wilted in some spots. Remove the treviso from the grill and cut out the core. Chop the leaves into bite sized pieces and place in a medium bowl. Season with 1/2 teaspoon salt. Toss the treviso with the dressing and sprinkle with the walnuts.

Nutrition Facts : ServingSize 6, Calories 137

GRILLED TREVISO WITH CITRUS BAGNA CAUDA



Grilled Treviso with Citrus Bagna Cauda image

Provided by Giada De Laurentiis

Categories     side-dish

Time 35m

Yield 4 to 6 minutes

Number Of Ingredients 13

3 tablespoons extra-virgin olive oil
3 cloves garlic, smashed and peeled
2 anchovy fillets
1 teaspoon grated lemon zest (1 lemon)
1 teaspoon grated orange zest (1/2 orange)
1 tablespoon lemon juice (1/2 lemon)
1 tablespoon orange juice (1/2 orange)
1 1/2 teaspoons honey
1/4 teaspoon kosher salt
1/8 teaspoon ground black pepper
3 large heads Treviso, halved lengthwise
1/2 teaspoon kosher salt
1/2 cup chopped walnuts, toasted

Steps:

  • For the citrus bagna cauda: Heat the olive oil in a small saute pan over medium heat. Add the garlic and anchovies. Cook, stirring and breaking up the anchovies with a wooden spoon, until the anchovies dissolve and the garlic is fragrant and beginning to brown, about 3 minutes. Set aside to cool to room temperature.
  • Meanwhile, add the lemon zest, orange zest, lemon juice, orange juice, honey, salt and pepper to a small bowl. Once the anchovy-garlic oil has cooled, whisk it into the citrus. Allow to mingle for about 10 minutes before removing the garlic.
  • For the grilled Treviso: Preheat a grill pan over medium-high heat.
  • Grill the Treviso halves until slightly wilted and charred in spots, 3 minutes per side. Remove to a cutting board, cut out the cores and chop the leaves into bite-size pieces. Place in a medium bowl and season with the 1/2 teaspoon salt. Toss the Treviso with the bagna cauda dressing and sprinkle with the walnuts.

GRILLED ARTICHOKES WITH BAGNA CAUDA



Grilled Artichokes with Bagna Cauda image

Provided by Giada De Laurentiis

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 13

1 cup dry white wine
4 sprigs thyme
2 sprigs rosemary
1 bay leaf
Kosher salt
1 lemon, halved
2 artichokes, halved, outer leaves removed, tips trimmed, stems and bases peeled
1 tablespoon olive oil
1/4 cup olive oil
3 cloves garlic, smashed
1 teaspoon anchovy paste
3 tablespoons unsalted butter, cut into cubes
Kosher salt

Steps:

  • For the grilled artichokes: In a medium Dutch oven, combine the white wine, thyme, rosemary, bay leaf, 1/2 teaspoon salt and 1 cup water. Squeeze in the juice from the lemon halves and then drop the lemon halves into the pot. With a small spoon, scoop out the furry choke from each of the artichoke halves.
  • Place the artichokes in the pot, cut-side down. Cover the pot and bring the poaching liquid to a simmer over medium-high heat; reduce the heat to medium low to maintain a gentle simmer. Poach the artichokes for 10 minutes, or until the tip of a paring knife slides in easily at the thickest point. Remove the artichokes to a wire rack to drain and cool slightly.
  • For the bagna cauda: Place a small saucepan over medium heat. Add the olive oil, garlic and anchovy paste to the hot pan and stir with a wooden spoon, mashing the anchovy paste into the oil. Cook for about 3 minutes, or until the garlic is fragrant and just beginning to toast. Stir in the butter, one piece at a time, until completely incorporated. Season with a pinch of salt. Keep warm over low heat.
  • To finish the grilled artichokes: Preheat a grill pan over medium-high heat. Drizzle the artichokes with 1 tablespoon olive oil and sprinkle with 1/4 teaspoon salt.
  • Place the artichokes on the grill, cut-side down; grill until nicely browned, 4 minutes. Turn the artichokes and grill for another 2 minutes, pressing down gently for even browning.
  • Serve the artichokes with the bagna cauda on the side for dipping.

Nutrition Facts : Calories 266, Fat 26 grams, SaturatedFat 8 grams, Cholesterol 25 milligrams, Sodium 317 milligrams, Carbohydrate 8 grams, Fiber 4 grams, Protein 2 grams, Sugar 1 grams

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