Best Bagna Cauda Recipes

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

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 ( 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 CAUDA

Steps:

• In a hot pan, pour a good amount of olive oil in. When the oil starts to warm up, add garlic and turn the flame down.
• Add the anchovies, if using (don't worry about mincing them as they will dissolve in the mixture). The anchovies should cook in the garlic oil until the garlic becomes brown and the anchovies dissolve.
• When the garlic gets light brown, about 5 minutes, add chili flakes until they toast up and then turn flame off. Add more olive oil and salt and pepper for flavor.
• Right before you heat the sauce in your fondue pot, add some minced parsley to cook in the sauce.

CREAMY BAGNA CAUDA

Steps:

• Wash and prepare the vegetables several hours before using them. Cut vegetable into strips about 3 inches long and 1/2-inch wide. Place all the vegetables in ice water to crisp. NOTE: Remember, this is a dip for vegetables freshly picked at the peak. Use only the youngest, sweetest variety of them as possible, and before serving pat all the vegetables dry with a towel. In a large heavy saucepan over medium-high heat, add cream and garlic cloves; bring just to a boil, lower heat to medium, and cook, stirring constantly to prevent scorching or boiling over, approximately 15 minutes or untilthe cream has thickened and reduced by half (approximately 1 cup). Remove from heat and let cool slightly. In another saucepan, melt the butter (or olive oil). Mash anchovies with a fork and add to butter, along with cayenne pepper and parsley; cook until the anchovies dissolves into a paste, about 5 minutes. Put the reduced cream, garlic cloves, and anchovy mixture into a blender and purée until the mixture is very smooth. (The recipe may be made ahead to this point.) In a saucepan, reheat the Bagna Cauda at a very slow simmer, stirring constantly, but do not let it boil. Serve in warming dish over candle (a fondue pot works well). If sauce begins to separate while standing, a few turns with a whisk will bring it back together. Sauce may be made ahead and kept refrigerated in covered jar. To re-warm, place jar in cold water in a pan and gently raise the heat until mixture is liquid again. Dip vegetables into the Bagna Cauda (a fondue-style fork will help), holding a piece of bread under the vegetable after dipping. After dipping a few pieces, the bread will be fragrant with oil and delicious to eat. Makes 6 to 8 servings (1 1/2 cups).

BAGNA-CAUDA BUTTER (WITH GARLIC AND ANCHOVIES)

Steps:

• Heat the olive oil in a small saucepan over low heat. When the oil just begins to warm, add the garlic and anchovies and cook slowly, stirring until the garlic becomes toasty brown and the anchovies dissolve (about ten minutes). Let cool completely.
• Process the butter in a food processor until smooth and creamy. Add the cooled garlic-anchovy mixture and a pinch of salt. Process until well blended. Taste and add more salt if needed. Transfer to a bowl and stir in the parsley. Refrigerate until firm enough to shape into a log.
• Put an 18-inch sheet of aluminum foil on your work surface. Spoon the butter down the center of the foil into a log about 1-1/2 inches in diameter. Enclose in foil and twist the ends to make a sealed log, like a tootsie roll. Refrigerate for up to one week, or freeze for up to six months.

CLASSIC BAGNA CAUDA

Steps:

• Combine the butter and oil in a saucepan and add the garlic. Cook over the lowest heat for 15 minutes without letting the mixture boil.
• Chop the anchovies and add to the oil. Stir until the anchovies dissolve. Do not let the sauce boil or brown. Season with salt if needed. Keep hot over a candle or spirit lamp. (See note.)
• Prepare an assortment of raw vegetables, like cucumber, cauliflowerettes, strips of green pepper, celery, carrots and endive. Serve separately for dipping.

TILAPIA WITH CITRUS BAGNA CAUDA

Steps:

• Cook the butter and 2 tablespoons extra-virgin olive oil in a heavy medium saucepan over low to medium heat just until the butter is melted, stirring frequently. Add the anchovies and stir until the anchovies dissolve, about 2 minutes. Add the garlic and cook just until fragrant, about 30 seconds. Remove from the heat. Stir in the orange juice, basil, and lemon and orange zests. Season the sauce, to taste, with salt.
• The bagna cauda sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm before using.
• Meanwhile, preheat oven to 200 degrees F.
• Sprinkle the fish with salt and pepper and brush both sides of the fish with remaining 2 teaspoons extra-virgin olive oil. Working in 2 batches, fry the fish until just opaque in center, about 3 minutes per side. Transfer fish to platter. Cover with foil and keep warm in the oven while cooking the second batch of fish. Drizzle the sauce over and around the fish and serve.

BROCCOLI BAGNA CàUDA

Steps:

• DO THIS:
• 1. Preheat the oven to 400°F with the rack in the middle position.
• 2. In a large bowl, toss together the broccoli and macadamia nut oil, and season generously with salt and pepper. Arrange the broccoli in a single layer on a foil-lined rimmed baking sheet.
• 3. Roast the tray of broccoli for 30 to 35 minutes, or until tender and toasty, tossing the broccoli and turning the baking sheet halfway through the cooking time.
• 4. In the mean time, make the bagna càuda. Cook the minced anchovies and olive oil in a small saucepan over low heat. Stir until the anchovies melt into the oil, which should take 3 to 5 minutes. Remove the pan from the heat, and stir in the garlic and red pepper flakes.
• 5. When the broccoli's done roasting, transfer it to a large bowl, and mix it with the garlic-anchovy sauce, lemon zest, and lemon juice.

GRILLED ARTICHOKES WITH BAGNA CAUDA

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.

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.

PAN-ROASTED BROCCOLI RABE "BAGNA CAUDA"

Steps:

• Bring a large pot of water to a boil and salt generously. Prepare an ice water bath.
• To clean the broccoli rabe, remove the bottom third of the stem, which is fiberous. Remove the larger leaves, leaving the ones which are smaller at the top attached. Blanch the broccoli rabe in the boiling water for about 1 minute until bright green, then transfer to the ice bath to stop the cooking process. Remove the broccoli rabe to a baking sheet lined with paper towels and dry well.
• Add the olive oil to a large cast-iron or stainless steel frying pan and heat over low heat. Add the chile flakes, anchovies and garlic and saute about 1 minute. Add the broccoli rabe and cook, tossing lightly in the oil to coat, until the broccoli rabe is heated through and tender, about 3 minutes. Season with salt and pepper. Top with the Pecorino Romano and serve.

BAGNA CAUDA

Steps:

• Blend oil, butter, anchovies and garlic in processor until smooth. Transfer oil mixture to heavy medium saucepan. Cook over low heat 15 minutes, stirring, occasionally. (Sauce will separate.) Season with salt and pepper.
• Pour sauce into fondue pot or other flameproof casserole. Set pot over alcohol burner or gas table burner to keep warm. Serve with vegetables and bread.

DRY RUBBED PORTERHOUSE STEAK WITH BAGNA CAUDA SAUCE, ROASTED CAULIFLOWER, PORCINI HASH AND POACHED EGG, AND TUSCAN KALE CHIPS

Steps:

• For the steak: Preheat the oven to 450 degrees F.
• Combine the salt, sugar, porcini powder, pimenton, garlic powder and cayenne pepper in a bowl, using your fingers to make sure all the ingredients are evenly distributed. Rub the outsides of each steak generously with the rub, and then let sit 20 minutes. Preheat a grill pan over medium-high heat.
• When the grill pan is very hot, cook the steaks until well charred on both sides. Transfer to a sheet tray in the oven, 5 minutes, and then remove and let rest in a warm spot, 10 minutes. Cut the steaks off the bones, and slice on the bias across the grain.
• For the bagna cauda sauce: Heat the olive oil, red pepper flakes, anchovies and garlic in a medium saucepan over medium heat and cook, 10 minutes. At the last minute before serving, whisk in the butter, 2 pats at a time, waiting for the butter to almost melt before incorporating more. Spoon the sauce into ramekins.
• Drizzle the steak with extra-virgin olive oil and serve immediately with the Bagna Cauda, garnished with parsley. Plate the Porcini Hash topped with a poached egg and Roasted Cauliflower, and stack the Tuscan Kale Chips on a plate. Serve alongside the steaks.
• Preheat the oven to 450 degrees F. Toss the cauliflower with olive oil and season with salt. Spread out on a sheet pan and roast until the cauliflower is golden and tender, 10 to 15 minutes.
• Preheat the oven to 450 degrees F. Place the kale in a bowl, drizzle lightly with olive oil and season with salt and pepper. Toss to evenly coat the leaves, and then arrange in a single layer on a baking sheet. Bake until just crisp, about 8 minutes.
• Heat the olive oil in a large saute pan over medium-high heat. When the oil is hot, cook the mushrooms until golden brown, about 8 minutes, and then pour in the white wine and reduce until evaporated. Season with salt and remove from the heat.
• Bring a large pot of water to boil. Add in the white vinegar and reduce to a simmer. Carefully break and add the eggs and poach, about 3 minutes. Remove from the water with a slotted spoon or spider, drain slightly over the water, and tap on a paper towel to remove any excess water. Sprinkle lightly with salt.

GARDEN-STYLE STRAW AND HAY PASTA WITH BAGNA CAUDA SAUCE

Steps:

• Bring a small pot of water to a low boil, then add the garlic and simmer for 20 minutes. Let cool, then drain, peel and mash into a paste. Season with sea salt.
• Bring a few inches of water to a boil in a large pot and season with salt. Fill a large bowl with ice water. Cut the vegetables into similar shapes and sizes but keep them separate. Blanch the vegetables, one kind at a time, until tender-crisp. Delicate vegetables like thin beans will take 1 to 2 minutes, firmer vegetables like squash will take 3 minutes. After each batch, transfer them to the ice bath to cool using a spider or a small strainer. Drain well.
• Heat the EVOO in a small pot over medium heat. Add the anchovies and stir until they break down and melt into the oil. Add the heavy cream, butter and garlic paste, and season with salt and pepper. Cook, stirring, until thickened. Let the sauce cool, then transfer to an airtight container and refrigerate overnight (or longer).
• Bring a large pot of water to a boil for the pasta and season with salt. Add the pasta and cook until al dente, 7 to 8 minutes. Add the vegetables in the last 2 minutes of cooking to reheat them. Reheat the bagna cauda sauce in a saucepan over medium-low heat.
• Toss the pasta and vegetables with the sauce and the parsley. Season with salt and pepper.

BAGNA CAUDA

Steps:

• In a small sauté pan, heat olive oil, garlic, lemon and anchovies over a very low flame until mixture just begins to bubble, about 2 minutes. Add capers and parsley, stir and simmer a minute longer. Anchovies will break up. Add salt and pepper to taste. Turn off flame, and serve in pan as a dip for julienned vegetables and cubes of a Tuscan-style loaf or a baguette.

BAGNA CAUDA - ANCHOVY AND GARLIC DIP

Steps:

• 1. Combine olive oil, peeled garlic, sea salt, cayenne pepper, butter, anchovies, Italian parsley and dried chilies.
• 2. Place all ingredients in an oven and cover with foil. Bake for 300 F for 50 minutes.
• 3. Once cooked spread on anything you please! I like it best with bread or if you throw it in pasta. If there are leftovers you can save it in the fridge for a week or so. Enjoy!

CHEF JOHN'S BAGNA CAUDA

Steps:

• Grind garlic and salt together with a mortar and pestle. Add anchovies; grind with mortar and pestle until a coarse paste forms.
• Heat olive oil in a skillet over medium heat. Whisk butter into oil until butter melts and foams, about 30 seconds. Reduce heat to low and stir garlic-anchovy mixture into oil mixture; cook and stir until flavors blend and mixture is hot, about 5 minutes. Remove from heat and stir red wine vinegar and red pepper flakes into oil mixture.

BAGNA CAUDA

Steps:

• Heat the oil in a saucepan over medium-high heat and add the garlic. Cook briefly, stirring, without browning. Add the wine and cook until reduced by half.
• Add the butter, a little at a time, beating rapidly with a wire whisk. Stir in the anchovy, season with pepper and serve hot.

GRILLED HALIBUT WITH OLIVE BAGNA CAUDA

Steps:

• Preheat a grill or grill pan to medium high.
• For the sauce: Put the olive oil, butter, anchovy paste, garlic and olives in a small skillet. Warm over medium heat until the butter is melted and the sauce is gently simmering, about 5 minutes. Remove from the heat and stir in the tomatoes and parsley.
• 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.
• Transfer the fish to a serving platter and spoon the bagna cauda over the top.