Best 2 Classic Bagna Cauda Recipes
**Bagna Cauda: A Savory Dip from Piedmont, Italy**
Bagna cauda, meaning "hot bath" in Piedmontese dialect, is a classic Italian dip from the region of Piedmont in northwestern Italy. This flavorful and aromatic dip is traditionally served warm and is perfect for dipping vegetables, bread, or meat. Made with garlic, anchovies, olive oil, and butter, bagna cauda has a rich and savory flavor that is both comforting and sophisticated. This article offers two variations of the classic bagna cauda recipe, one made with cream and milk and the other with white wine. Both recipes are easy to follow and can be tailored to your own taste preferences. Whether you're looking for a delicious appetizer or a unique and flavorful dip for your next party, bagna cauda is sure to impress.
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
CLASSIC BAGNA CAUDA
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
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.
Tips:
- Use high-quality ingredients. Fresh, flavorful vegetables and herbs will make all the difference in your bagna cauda.
- Don't be afraid to experiment. There are many different ways to make bagna cauda, so feel free to adjust the recipe to your own taste.
- Serve bagna cauda with a variety of vegetables and breads. This dish is perfect for a party or potluck, as it can be enjoyed by people of all ages.
- Make sure to keep the bagna cauda warm. You can do this by placing it in a fondue pot or by setting it over a low flame.
- Enjoy bagna cauda immediately. This dish is best when it is fresh and hot.
Conclusion:
Bagna cauda is a delicious and versatile dish that is perfect for any occasion. Whether you are hosting a party or simply enjoying a meal with friends and family, bagna cauda is sure to please. So next time you are looking for a new and exciting dish to try, give bagna cauda a try. You won't be disappointed.
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