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).
CREAMY BAGNA CAUDA II
Very easy creamy Bagna Cauda recipe. Dip bread cubes or bite sized vegetables in this creamy, garlicky sauce.
Provided by papergoddess
Categories Breads
Time 10m
Yield 4 cups dip
Number Of Ingredients 7
Steps:
- Blend butter, anchovies, garlic, half& half, and mushroom soup in a blender or food processor.
- Pour in a heavy saucepan or fondue pot and heat until warm.
- DO NOT BOIL!
- Serve in a fondue pot or small slow cooker.
- Dip bread cubes or veges in warm sauce.
Nutrition Facts : Calories 631.2, Fat 64.4, SaturatedFat 38.9, Cholesterol 166.8, Sodium 868.6, Carbohydrate 10.9, Sugar 1.4, Protein 5.4
CREAMY BAGNA CAUDA
Creamy version of a classic Italian vegetable dip. Great for a fondue pot. Serve with bread cubes or bite size vegetables.
Provided by papergoddess
Categories Vegetable
Time 10m
Yield 4 1/2 cups dip
Number Of Ingredients 5
Steps:
- Saute garlic in butter until light brown but NOT SCORCHED.
- Add anchovy filets, then cream.
- Hold out about 1/2 cup cream and combine with cornstarch.
- Stir thickener into mixture.
- Bring to a SIMMER but DO NOT BOIL.
- Stir constantly until thickened.
- You can place this in a fondue pot and serve with small, bite size assorted veggies or bread cubes.
- Some suggestions are carrot slices, artichoke hearts, cherry tomatoes, celery slices, cabbage leaves, Belgian Endive, broccoli florets, etc.
- Guests can dip their choice into the warm sauce.
Nutrition Facts : Calories 1496.6, Fat 153.5, SaturatedFat 95.1, Cholesterol 506.4, Sodium 1699.8, Carbohydrate 20.8, Fiber 0.9, Sugar 0.7, Protein 16.3
CRISPY ARTICHOKE HEARTS WITH CREAMY BAGNA CAUDA
Dip crispy, cheesy artichoke hearts in a rich, creamy classic Italian sauce for a holiday starter that's out of this world!
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 1h
Yield 18
Number Of Ingredients 12
Steps:
- Heat oven to 400°F. Line large cookie sheet with cooking parchment paper; set aside.
- In medium bowl, mix bread crumbs, cheese and 1 tablespoon melted butter; set aside.
- In large bowl, mix artichokes and egg. Shake excess egg from artichoke hearts; coat each artichoke heart in bread crumb mixture, pressing mixture lightly to adhere, and place 1 inch apart on cookie sheet. Discard leftover egg. Bake 15 to 18 minutes or until crispy and golden brown.
- Meanwhile, in 2-quart saucepan, place cream and garlic cloves; heat just to boiling over medium-high heat. Reduce heat; simmer 13 to 15 minutes, stirring frequently to prevent scorching or boiling over, or until cream has thickened and reduced by half (about 1 cup). Remove from heat; cool slightly.
- Meanwhile, in 2-quart saucepan, melt 2 tablespoons butter over medium-low heat. Add anchovies and pepper flakes; cook 2 to 3 minutes or until anchovies fall apart. Cool 5 minutes.
- When cool enough to handle, add cream mixture and butter mixture to blender. Cover; blend 20 to 30 seconds or until very smooth.
- In 2-quart saucepan, heat sauce just to a low simmer over medium-low heat, stirring constantly; do not boil. Pour into fondue pot or heatproof serving bowl, and keep warm over low heat. Bagna cauda sauce, like fondue, must be served over heat to maintain its smooth, creamy texture. Stir in lemon peel. Sprinkle with parsley, and serve with artichoke hearts. If sauce separates, stir until smooth.
Nutrition Facts : Calories 130, Carbohydrate 7 g, Cholesterol 45 mg, Fat 2, Fiber 3 g, Protein 3 g, SaturatedFat 6 g, ServingSize 1 Appetizer, Sodium 170 mg, Sugar 1 g, TransFat 0 g
CRISPY ARTICHOKE HEARTS WITH CREAMY BAGNA CAUDA
Dip crispy, cheesy artichoke hearts in a rich, creamy classic Italian sauce for a holiday starter that's out of this world!
Provided by @MakeItYours
Number Of Ingredients 12
Steps:
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