Best 7 Creamy Bagna Cauda Recipes

BAGNA CàUDA (NORTHERN ITALIAN ANCHOVY-GARLIC DIP) RECIPE

Steps:

• Trim garlic cloves; if desired, halve lengthwise and remove germ from center. (Very developed green germs can add a subtle bitterness to the sauce, though our tests with younger garlic showed no noticeable difference between batches made with and without a more beige germ.) Slice garlic.
• In a small saucepan, combine garlic and milk or water, bring to a gentle simmer, and cook until garlic is soft, about 10 minutes.
• Drain garlic well. Wipe out saucepan, then return garlic to saucepan and cover with olive oil. Cook over very low heat until garlic is very soft and can easily be smashed with a wooden spoon, about 10 minutes.
• Add anchovies and cook, stirring and smashing, until they have fully dissolved into the sauce. Continue smashing the garlic and anchovies until a thick purée forms. (If desired, you can very quickly purée the bagna càuda with an immersion blender to make an even smoother sauce.)
• Serve hot with raw vegetables and slices of roasted onion (if using).

BAGNA CAUDA

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.

CREAMY BAGNA CAUDA

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.

CLASSIC BAGNA CAUDA

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.

BAGNA CAUDA WITH CREAM (DIP)

Steps:

• Brown garlic in oil in a deep skillet.
• Add anchovies and butter, stirring until hot.
• Reduce heat.
• Stir in cream and heat just til warm.
• Serve immediately, with any raw veggies or Italian bread for dipping.

CREAMY BAGNA CAUDA II

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.

CRISPY ARTICHOKE HEARTS WITH CREAMY BAGNA CAUDA

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.