Best Classic Bagna Cauda Recipes

CLASSIC BAGNA CAUDA

Classic Bagna Cauda image

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

Ingredients

1/2 cup unsalted butter
1/4 cup olive oil
6 cloves garlic, peeled and sliced tissue-thin
One 2-ounce can anchovy fillets, drained
Salt, if needed
Fresh vegetables, for serving

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

CLASSIC BAGNA CAUDA

Classic Bagna Cauda image

Make and share this Classic Bagna Cauda recipe from Food.com.

Provided by papergoddess

Categories Very Low Carbs

Time 10m

Yield 6-8 serving(s)

Number Of Ingredients 5

Ingredients

1/2 cup butter
1/2 cup olive oil
8 mashed anchovy fillets
2 -3 cloves garlic, mashed
1/2 teaspoon ground black pepper

Steps:

Place all ingredients in a heavy fondue pot, or saucepan, and simmer on LOW for 5 minutes.
Serve with a platter of bite-size young vegetables (thinly sliced if the vegetables are fibrous), such as carrots, artichoke hearts, celery, cherry tomatoes, green pepper, zucchini, Belgian endive, and cabbage leaves.
Or serve with bread cubes for dipping.
Let the guests dip their choices into the warm sauce with fondue forks.

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