CHEF JOHN'S BAGNA CAUDA
If there were ever a recipe to tweak to your own tastes, it's this one. You can adjust the amounts of garlic and anchovy, as well as the proportion of olive oil to butter. You can also control how long you cook the mixture before it's presented. I hear from my friends in Northern Italy that they use twice as much anchovy and garlic as I did. Serve in a small chafing dish or fondue pot with crusty bread, roasted carrots, blanched asparagus, endive, red peppers, and/or roasted potatoes.
Provided by Chef John
Categories Appetizers and Snacks Seafood
Time 25m
Yield 16
Number Of Ingredients 7
Steps:
- Grind garlic and salt together with a mortar and pestle. Add anchovies; grind with mortar and pestle until a coarse paste forms.
- Heat olive oil in a skillet over medium heat. Whisk butter into oil until butter melts and foams, about 30 seconds. Reduce heat to low and stir garlic-anchovy mixture into oil mixture; cook and stir until flavors blend and mixture is hot, about 5 minutes. Remove from heat and stir red wine vinegar and red pepper flakes into oil mixture.
Nutrition Facts : Calories 87.3 calories, Carbohydrate 0.5 g, Cholesterol 7 mg, Fat 9.3 g, Protein 0.5 g, SaturatedFat 2.4 g, Sodium 95.6 mg
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Samantha Sibanda
[email protected]This bagna cauda was a lot of work to make, and it wasn't worth it in the end.
Betthany Cole (NaturesSlave)
[email protected]I found the flavor of this bagna cauda to be a bit bland.
Morgan Olson
[email protected]This bagna cauda was a little too oily for my taste.
Daniels Balodis
[email protected]I wasn't sure what to expect when I made this bagna cauda, but I was pleasantly surprised. It was creamy, flavorful, and addictive.
Aakash champ
[email protected]I've never had bagna cauda before, but this recipe was a great introduction. It was delicious and easy to make.
valentino hutchens
[email protected]This bagna cauda is so easy to make.
Bubbly
[email protected]The flavors in this bagna cauda are amazing.
Sabi Sabeela
[email protected]I love the creamy texture of this bagna cauda.
Siva Padayachee
[email protected]This is my go-to recipe for bagna cauda. It's always delicious.
Md Limon
[email protected]I made this bagna cauda for a potluck, and it was a huge success. Everyone loved it!
allen james
[email protected]This bagna cauda is the perfect appetizer for a party. It's easy to make ahead of time, and it's always a hit with guests.
Goodluck Ihejirika
[email protected]I love the simplicity of this recipe. It's just a few ingredients, but they come together to create a delicious and flavorful dish.
Galaxy Universe
[email protected]This was my first time making bagna cauda, and it turned out great! I followed the recipe exactly, and it was delicious. I served it with a variety of vegetables, and everyone loved it.
Nehma Kandeh
[email protected]I've made this bagna cauda several times now, and it's always a crowd-pleaser. It's so easy to make, and it's a great way to use up leftover vegetables.
anthony johnson
[email protected]This bagna cauda was a hit at my dinner party! The flavors were rich and complex, and the anchovies added a nice salty depth. I served it with a variety of vegetables, and everyone loved it.