Summer Bagna Cauda Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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

SUMMER CRUDITéS WITH BAGNA CAUDA



Summer Crudités with Bagna Cauda image

Categories     Kid-Friendly     Walnut     Artichoke     Celery     Fennel     Carrot     Radish     Anchovy     Bon Appétit     Small Plates

Yield 4 Servings

Number Of Ingredients 15

1 head of garlic, cloves peeled
3/4 cup olive oil
10 oil-packed anchovy fillets
1/2 cup walnuts, finely chopped
Kosher salt, freshly ground pepper
2 lemons, halved, divided
8 baby artichokes
6 large eggs, room temperature
2 bunches small carrots (any color), trimmed, halved if large
1 Treviso radicchio, leaves separated
1 small fennel bulb, quartered
2 Persian cucumbers, cut lengthwise into quarters
2 celery stalks, halved
6 red radishes
1 watermelon radish, peeled, sliced

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.

SUMMER BAGNA CAUDA



Summer Bagna Cauda image

The name of this warm garlicky dip comes from the term for "hot bath." In summer, serve a bowlful at room temperature, and use it to enliven vegetables at their peak. Snack on sweet, tender figs between dips.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 8

Whole milk, for soaking
2 ounces anchovy fillets
1/2 cup extra-virgin olive oil
6 young garlic cloves (or regular garlic), finely chopped
1/4 cup (1/2 stick) unsalted butter, cut into small pieces
1 tablespoon fresh lemon juice
Sea salt flakes, and freshly ground pepper
4 pounds fresh vegetables, such as celery, Belgian endive, young wild fennel (halved lengthwise), Persian cucumbers (halved or quartered lengthwise), purple scallions, and Romano beans, plus Calimyrna figs, for serving

Steps:

  • Put milk into a shallow dish. Add anchovy fillets; soak 10 minutes. Drain on paper towels; pat dry. Coarsely chop.
  • Put 1/4 cup oil and the garlic into a small saucepan over low heat. Cook until garlic softens but does not brown, about 5 minutes. Add anchovies. Cook, whisking constantly, 1 minute. Add butter. Cook, whisking, until butter has melted.
  • Remove pan from heat. Whisk in the remaining 1/4 cup oil in a slow, steady stream until mixture thickens and comes together. If the mixture separates at any point, add 2 ice cubes, and whisk until mixture comes together; remove partially melted ice cubes.
  • Whisk in lemon juice, and season with salt and pepper. Serve warm or at room temperature with the vegetables.

BAGNA CAUDA



Bagna Cauda image

Provided by Nigella Lawson : Food Network

Categories     appetizer

Time 15m

Yield about 2 cups sauce

Number Of Ingredients 5

1/2 cup plus 2 tablespoons extra-virgin olive oil
4 to 5 cloves garlic, peeled and microplaned or minced
12 anchovies preserved in olive oil, drained and chopped
1/3 to 1/2 cup unsalted butter, cut into chunks
A variety of raw vegetables, including fennel, cauliflower, Belgian endive, sweet peppers and zucchini

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.

GARDEN CRUDITES WITH BAGNA CAUDA



Garden Crudites with Bagna Cauda image

Italian for "hot bath," bagna cauda is an umami-packed garlic-anchovy sauce that's just as delicious at room temperature. It's the perfect partner for fresh summer vegetables.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 1h40m

Number Of Ingredients 16

9 cloves garlic, smashed and peeled
18 anchovy fillets, preferably packed in oil (from two 4.2-ounce jars)
1/2 cup extra-virgin olive oil
2 tablespoons fresh breadcrumbs
1/3 cup fresh lemon juice (from 3 to 4 lemons)
3/4 cup finely chopped fresh flat-leaf parsley
Coarse salt and freshly ground pepper
2 small bulbs fennel, fronds reserved for serving, bulbs halved lengthwise and cut into 1/4-inch-thick wedges
1 bunch radishes, preferably a mix of breakfast and regular
1 bunch scallions, trimmed
2 Kirby cucumbers, peeled and cut lengthwise into thin wedges
1 bunch small carrots, peeled and halved lengthwise
2 small yellow squash, cut lengthwise into thin wedges
1 bunch fresh oregano (optional)
Pea-tendril stems (optional; available at farmers' markets and specialty stores)
Flaky sea salt, such as Maldon, for serving

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.

More about "summer bagna cauda recipes"

SUMMER CRUDITéS WITH BAGNA CAUDA RECIPE - BON APPéTIT
summer-crudits-with-bagna-cauda-recipe-bon-apptit image
2015-07-21 Step 1. Combine garlic and oil in a small saucepan and cook over low heat, shaking pan occasionally, until garlic is golden and very tender, …
From bonappetit.com
Servings 4
Estimated Reading Time 2 mins
  • 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.


BAGNA CAUDA | NIGELLA'S RECIPES | NIGELLA LAWSON
Bagna Cauda. by Nigella. Featured in NIGELLA BITES. Unfortunately this recipe is not currently online. You can find it in…. NIGELLA BITES. 2001.
From nigella.com


WINTER SALAD | VEGETABLES RECIPES | JAMIE OLIVER RECIPES
Trim and thinly slice the celery, reserving the yellow leaves. Break the cauliflower into florets. Trim the radishes and wash with the beetroot leaves. To make your sauce, peel the garlic cloves and put into a saucepan with the milk and anchovies, then bring to the boil. Simmer slowly for 10 minutes, or until the garlic is soft and tender ...
From jamieoliver.com


THE 20 BEST SUMMER VEGETABLE RECIPES | SUMMER FOOD AND ...
2021-07-28 Courgette, sweetcorn and chermoula; Swiss chard sandwich; broad bean, dill and tomato salad. Food styling: Jules Mercer. Photograph: Kate Whitaker. Allan Jenkins, compiled by Molly Tait-Hyland ...
From theguardian.com


BAGNA CAUDA - LIFE IN ITALY
2018-12-12 Origin of the bagna cauda. The history of the Bagna Cauda, which originates in Piedmont, can be considered an example of how and why – in times long past – regional dishes were born from real life.. It is said that wine farmers of the late Middle Ages wanted a special dish to celebrate an important event for them, the draft of the new wine.The event marked the …
From lifeinitaly.com


GRILLED SUMMER SQUASH WITH BAGNA CAUDA AND FRIED CAPERS ...
Crecipe.com deliver fine selection of quality Grilled summer squash with bagna cauda and fried capers ... recipes equipped with ratings, reviews and mixing tips. Get one of our Grilled summer squash with bagna cauda and fried capers ... recipe and prepare delicious and healthy treat for your family or friends. Good appetite!
From crecipe.com


BAGNA CAUDA RECIPE | EPICURIOUS
2004-08-20 Step 1. Blend oil, butter, anchovies and garlic in processor until smooth. Transfer oil mixture to heavy medium saucepan. Cook over low heat 15 …
From epicurious.com


SUMMER BAGNA CAUDA RECIPE | EAT YOUR BOOKS
It’s one of over 1 million recipes indexed on Eat Your Books. If this recipe is available online - click on the link “View complete recipe” below. But remember to come back and add this recipe to your Bookshelf. If there’s no link, it does mean you have to own the book or magazine to see the complete recipe.
From eatyourbooks.com


POACHED CHICKEN BREASTS AND VEGETABLES WITH QUICK BAGNA CAUDA
2021-06-09 As summer heats up, a light meal of chicken and vegetables has big appeal. Bagna cauda, the sauce of olive oil, butter, anchovies and garlic, brings a hint of richness.
From wsj.com


GRILLED SUMMER SQUASH & BAGNA CAUDA & FRIED CAPERS RECIPE ...
Step 2. Stir the anchovies and garlic into the olive oil in the skillet. Simmer over low heat until the garlic starts to turn golden, about 10 minutes. Remove from the heat. Step 3. Light a grill. Brush the zucchini and squash slices with olive oil and season with salt and pepper.
From myrecipes.com


GRILLED SUMMER SQUASH WITH BAGNA CAUDA AND FRIED …
In a medium skillet, heat the 1/2 cup of olive oil. Add the capers in an even layer and cook over moderate heat until the capers start to sizzle, about 2 minutes; stand back, as the capers may ...
From foodandwine.com


TRADITIONAL BAGNA CAUDA RECIPE | WILLIAMS SONOMA
2015-10-21 Step 1. Combine the Olive Oil, Garlic and Anchovies. In a small saucepan over low heat, combine the olive oil, garlic and anchovies. Step 2. Cook the 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. Step 3. Serve.
From williams-sonoma.com


SUMMER CRUDITéS WITH BAGNA CAUDA | PUNCHFORK
Summer Crudités with Bagna Cauda, a gluten free, paleo and keto recipe from Epicurious. 15 ingredients · Makes 4 Servings · Recipe from Epicurious ...
From punchfork.com


SUMMER BAGNA CAUDA - MEALPLANNERPRO.COM
Whole milk, for soaking; 2 ounces anchovy fillets; 1/2 cup extra-virgin olive oil; 6 young garlic cloves (or regular garlic), finely chopped; 1/4 cup (1/2 stick) unsalted butter, cut into small pieces
From mealplannerpro.com


BEST GRILLED HALIBUT WITH OLIVE BAGNA CAUDA RECIPES ...
2020-06-24 Step 2. For the fish: Preheat a grill or grill pan to medium high. Step 3. For the fish: Sprinkle the halibut fillets on both sides with the salt and drizzle with the olive oil. Grill until grill-marked and opaque throughout, about 4 minutes per side. Step 4.
From foodnetwork.ca


SUMMER BAGNA CAUDA WITH VEGETABLES - RECIPE - THE NEW YORK ...
2008-06-22 1. Prepare the bagna cauda: in a small saucepan melt the butter in the oil. When the butter foams, add the garlic and cook over medium heat until the garlic just begins to color. Add the anchovies ...
From nytimes.com


BAGNA CAUDA - DELALLO
Blanch vegetables by immersing in boiling water for 1-2 minutes, until just brightly colored and still crisp. Immediately soak in ice water to stop the cooking process and keep them fresh. Remove from the water when ready to serve. Place all sauce ingredients in a blender and whirl just until the garlic cloves are finely chopped.
From delallo.com


SUMMER BAGNA CAUDA RECIPE | RECIPE | BAGNA CAUDA RECIPE ...
In summer, serve a bowlful at room temperature, and use it to enliven vegetables at their peak. Snack on sweet, tender figs between dips. Snack on sweet, tender figs between dips. Jun 23, 2014 - The name of this warm garlicky dip comes from the term for "hot bath."
From pinterest.com


GRILLED SUMMER SQUASH WITH BAGNA CAUDA AND FRIED CAPERS ...
Grilled Summer Squash With Bagna Cauda And Fried Capers includes In a medium skillet, heat the 1/2 cup of olive oil. Add the capers in an even layer and cook over moderate heat until the capers start to sizzle, about 2 minutes; stand back, as the capers may spatter. Reduce the heat to moderately low and continue to cook until the capers are crisp, about 4 minutes longer.
From recipecloudapp.com


AUTHENTIC BAGNA CAUDA RECIPE – RECIPES – TINA'S TABLE
2019-11-21 When done, dry the anchovies well with a kitchen towel. If doing this in advance, place the prepped anchovies in the refrigerator until ready to use. Once your garlic and anchovies are prepped, you can start cooking the sauce. Add the garlic with about a cup of the oil to your cooking vessel over low heat.
From tinastable.com


JAPANESE BAGNA CàUDA - PICKLED PLUM
2017-09-12 Bagna càuda is a warm sauce or dip made with anchovies, olive oil, garlic and butter, and served with raw and cooked vegetables. It’s very similar to a fondue except that it’s traditionally served as a snack or appetizer. Some say bagna càuda was prepared for wine workers after the harvest, as far back as the Middle Ages. It was served to celebrate the …
From pickledplum.com


MARCELLA HAZAN'S BAGNA CAUDA (ANCHOVY AND GARLIC DIP ...
2007-12-19 Heat oil and butter in a pot over medium-high heat until butter begins to foam. Add garlic; cook for 10 seconds. Reduce heat to medium-low and add anchovies. Cook, stirring and mashing anchovies ...
From saveur.com


GRILLED SUMMER SQUASH WITH BAGNA CAUDA AND FRIED CAPERS RECIPE
In a medium skillet, heat the 1/2 cup of olive oil. Add the capers in an even layer and cook over moderate heat until the capers start to sizzle, about 2 minutes; stand back, as the capers...
From crecipe.com


BAGNA CAUDA RECIPE - GREAT ITALIAN CHEFS
Open the anchovies with a small sharp knife and remove the fine bones. 2. Remove the garlic from the milk and smash with a mortar and pestle, or wooden spoon. Melt the butter in a medium saucepan over a low heat. 3. Add the garlic cloves and …
From greatitalianchefs.com


BAGNA CAUDA - TODAY.COM
2006-02-14 In the evening, my grandmother would leave the field an hour before my grandfather and I to prepare bagna cauda in the courtyard on a wood burning stove. We would handpick some perfectly ripe ...
From today.com


SUMMER VEGETABLES WITH BAGNA CAUDA RECIPE | EAT YOUR BOOKS
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.
From eatyourbooks.com


WHAT A LIGHT, HEALTHY RECIPE NEEDS: A DRIZZLE OF THIS ...
2021-06-09 June 9, 2021 9:58 am ET. AS SUMMER HEATS UP, a light meal of chicken and vegetables has big appeal. Bagna cauda, the sauce of olive oil, butter, anchovies and garlic, brings a hint of richness. In ...
From wsj.com


SUMMER CRUDITéS WITH BAGNA CAUDA
Account, then View saved recipes.Close AlertSummer Crudités with Bagna CaudaRecipes MenusExpert AdviceIngredientsHolidays EventsMoreTo revisit this recipe, visit Account, then View saved recipes.Close AlertSign InSearchRecipes MenusExpert AdviceIngredientsHolidays EventsVideoAugust 2015 IssueSummer Crudités with Bagna CaudaJuly 29, 2015To revisit …
From epicurious.netlify.app


Related Search