Best 5 Bagna Cauda Marinade For Chicken Or Fish Recipes
Embark on a culinary journey with Bagna Cauda, a delectable Italian sauce that elevates chicken and fish to gastronomic heights. Originating from the northwestern region of Piedmont, this versatile sauce boasts a rich history and diverse variations. Savor the classic Bagna Cauda, prepared with garlic, anchovies, olive oil, and butter, exuding a captivating aroma and flavor profile. Explore the Green Bagna Cauda, a vibrant variation infused with fresh herbs, lending a burst of color and herbaceous notes. For a smoky twist, try the Roasted Red Pepper Bagna Cauda, where roasted red peppers add a touch of sweetness and smokiness. Experiment with the Bagna Cauda with Vegetables, featuring a medley of roasted vegetables for a delightful vegetarian option. Discover the unique flavors of Bagna Cauda with Porcini Mushrooms, where the earthy notes of porcini mushrooms blend harmoniously with the sauce's classic ingredients. Prepare to tantalize your taste buds with Bagna Cauda, a culinary masterpiece that transforms ordinary chicken and fish into extraordinary dishes.
Check out the recipes below so you can choose the best recipe for yourself!
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
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
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
Provided by Matt Lee And Ted Lee
Categories easy, quick, appetizer
Time 10m
Yield 6 servings
Number Of Ingredients 8
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
TILAPIA WITH CITRUS BAGNA CAUDA
Provided by Giada De Laurentiis
Categories main-dish
Time 25m
Yield 6 servings
Number Of Ingredients 10
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.
BAGNA CAUDA
Ever since a family friend introduced us to this Italian dip, we have made it a tradition on New Year's Eve. You have to really like garlic to enjoy this. I have heard that some people omit the cream and substitute olive oil also. Serve with crusty Italian bread, raw cabbage wedges, lettuce, bread sticks or crackers.
Provided by Julie P.
Categories Appetizers and Snacks Seafood
Time 2h50m
Yield 12
Number Of Ingredients 4
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.
Nutrition Facts : Calories 224.1 calories, Carbohydrate 1.9 g, Cholesterol 81.1 mg, Fat 23.1 g, Fiber 0.1 g, Protein 3.2 g, SaturatedFat 14.2 g, Sodium 345.1 mg, Sugar 0.1 g
Tips:
- For a richer flavor, use homemade mayonnaise instead of store-bought.
- If you don't have white wine vinegar, you can substitute red wine vinegar or lemon juice.
- Dijon mustard adds a sharp flavor to the marinade. If you prefer a milder flavor, you can use yellow mustard.
- Honey adds a touch of sweetness to the marinade. If you don't have honey, you can substitute maple syrup or brown sugar.
- Fresh herbs, such as thyme, rosemary, and oregano, add a lot of flavor to the marinade. If you don't have fresh herbs, you can use dried herbs.
- Garlic and onion powder add a savory flavor to the marinade. If you don't have garlic and onion powder, you can use fresh garlic and onion.
- Salt and pepper are essential for seasoning the marinade. Be sure to taste the marinade before using it to adjust the seasonings to your liking.
- Let the chicken or fish marinate for at least 30 minutes, but no longer than 24 hours. If you marinate the chicken or fish for too long, it can become tough.
- When you're ready to cook the chicken or fish, drain the marinade and discard it. Do not reuse the marinade, as it may contain harmful bacteria.
Conclusion:
Bagna cauda marinade is a versatile and flavorful marinade that can be used on a variety of chicken and fish dishes. It's easy to make and can be customized to your liking. Whether you're grilling, baking, or pan-frying, bagna cauda marinade will help you create delicious and juicy chicken or fish that your whole family will love.
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