Best Roasted Peppers And Potatoes With Bagna Cauda Recipes

BAGNA CAUDA

Bagna Cauda image

This sauce is a Northern Italian classic, and tastes delicious on pretty much anything. It is a traditional dipping sauce for vegetables, but try drizzling it over roasted fish. Be sure to sop up all leftovers with good bread, and do not skimp on the anchovies.

Provided by Craig Claiborne And Pierre Franey

Categories condiments, sauces and gravies

Time 15m

Yield Three-quarters of a cup

Number Of Ingredients 6

Ingredients

4 tablespoons olive oil
1 tablespoon finely minced garlic
1/2 cup dry white wine
8 tablespoons butter, cut into small squares
1 tablespoon finely chopped anchovies or anchovy paste
Freshly ground pepper to taste

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.

Nutrition Facts : @context http, Calories 237, UnsaturatedFat 12 grams, Carbohydrate 1 gram, Fat 25 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 11 grams, Sodium 77 milligrams, Sugar 0 grams, TransFat 1 gram

BAGNA CAUDA

Bagna Cauda image

Provided by Matt Lee And Ted Lee

Categories easy, quick, appetizer

Time 10m

Yield 6 servings

Number Of Ingredients 8

Ingredients

1/2 cup olive oil
1 garlic clove, crushed
1 thin slice of lemon
6 anchovy fillets
1 tablespoon capers
1 tablespoon minced flat-leaf parsley
kosher salt
Pepper

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.

Nutrition Facts : @context http, Calories 172, UnsaturatedFat 15 grams, Carbohydrate 1 gram, Fat 18 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 3 grams, Sodium 181 milligrams, Sugar 0 grams

ROASTED PEPPERS AND POTATOES WITH BAGNA CAUDA

Roasted Peppers and Potatoes with Bagna Cauda image

Categories Salad Fish Garlic Potato Side Roast Bell Pepper Winter Gourmet Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 12 as Part of a Buffet

Number Of Ingredients 10

Ingredients

Roasted Peppers and Potatoes
5 large yellow bell peppers
5 large red bell peppers
1 1/2 pounds baking potatoes
2 tablespoons olive oil
Bagna Cauda
1/4 cup olive oil
2 large garlic cloves, chopped and mashed to a paste with 1/2 teaspoon salt
5 anchovy fillets, mashed to a paste
1 tablespoon chopped fresh parsley leaves

Steps:

Preheat broiler.
In a large shallow roasting pan, broil peppers about 2 inches from heat, turning every 5 minutes, until skins are blistered and charred, 15 to 25 minutes. Transfer peppers to a bowl and let steam, covered, until cool. Starting at blossom end, peel peppers and discard stems, seeds and ribs. Cut peppers into thirds. Peppers may be made 3 days ahead and chilled, covered. Drain peppers before using.
Preheat oven to 450°F.
Peel potatoes and cut crosswise into 1/4-inch-thick slices. In a shallow baking pan, toss potatoes with oil and salt and pepper to taste and spread in one layer in pan. Roast potatoes until golden, about 20 minutes. Potatoes may be roasted 8 hours ahead and kept covered at room temperature.
In a small saucepan, heat oil, garlic paste, and anchovy paste over moderate heat, stirring, until warm and stir in parsley.
On a platter, toss peppers and potatoes with warm bagna cauda to coat and season with salt and pepper.