BAGNA CAUDA
Provided by Nigella Lawson : Food Network
Categories appetizer
Time 15m
Yield about 2 cups sauce
Number Of Ingredients 5
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
A classic Niçoise appetizer that is like fondue-a "warm bath"-of anchovies, garlic, and olive oil (you can use butter in place of some of the olive oil if you're feeling indulgent), served with fresh raw vegetables. It's an unusual dish by today's standards but remains a wonderful combination. A fondue pot is the ideal serving vessel, because it's important to keep the sauce hot at the table; an earthenware dish that retains heat well will work if you preheat it and serve the Bagna Cauda immediately.
Yield makes 4 servings
Number Of Ingredients 6
Steps:
- Place the anchovies, garlic, and oil in a fondue pot or saucepan. Place on the stove, turn the heat as low as possible, and cook, stirring constantly, until the anchovies break up, about 10 minutes. Do not let the garlic brown at all. Season with savory and pepper and place over the fondue burner or in a preheated earthenware dish. Taste and add a bit of salt if necessary. (You can prepare the oil an hour or two ahead to this point; reheat before serving.)
- Serve warm, dipping the cold crudités into the olive oil mixture.
SPRING VEGETABLE BAGNA CAUDA
Provided by Food Network
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 19
Steps:
- Wash the vegetables in a large bowl of cold water and blot dry. Trim the fennel of any stringy layers, and slice thinly crosswise. Peel the outer leaves of the artichokes to reveal the pale green hearts, and slice into thin wedges. Peel the carrots and slice lengthwise. Cut the cauliflower into thin slices, or break it up into small florets. Separate the leaves of the Belgian endive and radicchio or Treviso. Snap off and discard the tough bottom ends of the asparagus and slice the spears into quarters lengthwise. Cut the turnips and radishes into quarters, leaving the tops attached, or leave whole if they are small. Clean the spring onions and slice in half lengthwise. Sprinkle everything lightly with sea salt and arrange the vegetables on a platter, tossing them together to create a colorful display. Scatter the fava beans over the top.
- Rinse and fillet the anchovies. In a mortar, pound the garlic to a paste with a little salt and pepper. Add the anchovies and pound until roughly mashed. Warm the olive oil and butter over medium-low heat. Add half the anchovy mixture, the red wine vinegar, and lemon zest, and gently simmer for 2 minutes. Stir in the remaining anchovy mixture, taste for salt and pepper, and transfer the sauce to a warmed bowl or individual ramekins.
CLASSIC BAGNA CAUDA
This recipe appeared in an article in The Times by Craig Claiborne. The sauce is timeless, but you may want to update the selection of vegetables.
Provided by Amanda Hesser
Categories quick, dips and spreads, appetizer
Time 25m
Yield Serves 10
Number Of Ingredients 6
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.
Nutrition Facts : @context http, Calories 144, UnsaturatedFat 8 grams, Carbohydrate 1 gram, Fat 15 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 7 grams, Sodium 210 milligrams, Sugar 0 grams, TransFat 0 grams
BAGNA CAUDA
Provided by Michael Chiarello : Food Network
Time 22m
Yield 6 to 8 servings
Number Of Ingredients 6
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.
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