In this article, you'll discover the art of preparing "bagna calda," an exquisite Italian garlic anchovy sardine appetizer that tantalizes taste buds with its harmonious blend of flavors. Originating from the Liguria region, this dish has gained popularity worldwide for its simplicity, yet remarkable taste profile. Whether you're a seasoned chef or a home cook looking to impress your guests, we'll guide you through the process of making this delectable appetizer. So, let's embark on a culinary journey to create "bagna calda," a classic Italian dish that will leave a lasting impression.
Check out the recipes below so you can choose the best recipe for yourself!
BAGNA CALDA (ITALIAN GARLIC-ANCHOVY-SARDINE APPETIZER)
This is an old Italian recipe passed down by many generations of my family. It's mainly used in small servings, and is great as an appetizer spread on bread or as a dip with vegetables.
Provided by crd5055
Categories Appetizers and Snacks Seafood
Time 35m
Yield 32
Number Of Ingredients 5
Steps:
- Place the canola oil in a skillet and heat over medium heat. Stir in the garlic, and cook until golden brown, about 5 minutes. Add the butter, anchovies, and sardines. Cook and stir until well blended, 10 to 15 minutes. Serve warm.
Nutrition Facts : Calories 98.6 calories, Carbohydrate 1.1 g, Cholesterol 35.1 mg, Fat 8.6 g, Fiber 0.1 g, Protein 4.5 g, SaturatedFat 4 g, Sodium 301.4 mg
BAGNA CALDA (ITALIAN GARLIC-ANCHOVY-SARDINE APPETIZER)
Steps:
- Place the canola oil in a skillet and heat over medium heat. Stir in the garlic, and cook until golden brown, about 5 minutes. Add the butter, anchovies, and sardines. Cook and stir until well blended, 10 to 15 minutes.
- Serve warm.
BAGNA CALDA (ITALIAN GARLIC-ANCHOVY-SARDINE APPETIZER)
This recipe for bagna calda (referred to as bagna cauda in the Piedmont region of Italy) was passed down by many generations of my family. It's mainly used in small servings and is great as an appetizer spread on bread, or as a dip with vegetables.
Provided by crd5055
Categories Seafood Appetizers
Time 35m
Yield 32
Number Of Ingredients 5
Steps:
- Place canola oil in a skillet and heat over medium heat. Stir in garlic; cook until golden brown, about 5 minutes. Add butter, anchovies, and sardines; cook and stir until well blended, 10 to 15 minutes. Serve warm.
Nutrition Facts : Calories 98.6 calories, Carbohydrate 1.1 g, Cholesterol 35.1 mg, Fat 8.6 g, Fiber 0.1 g, Protein 4.5 g, SaturatedFat 4 g, Sodium 301.4 mg
BAGNA CAUDA ( OLIVE OIL, GARLIC, BUTTER AND ANCHOVY SAUCE)
From The Stinking Rose restaurant in San Francisco. This is an Italian appetizer dish and the name translates as 'hot bath'. Serve with a good crusty sourdough, breadsticks or your favorite vegetables for dipping, such as bell peppers, zucchini, broccoli, or whole mushrooms. It's typically served as an appetizer, but is also fantastic drizzled over grilled fish or vegetables.
Provided by GaylaJ
Categories Sauces
Time 1h35m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Place all ingredients in an oven casserole, cover and bake at 275F for 1 1/2 hours.
- Serve with bread and/or vegetables.
Tips:
- Use the freshest ingredients possible. This will ensure that your bagna calda is flavorful and delicious.
- Don't be afraid to experiment with different types of anchovies. There are many different varieties available, each with its own unique flavor.
- If you don't have access to fresh anchovies, you can use canned anchovies. Just be sure to rinse them well before using.
- Serve bagna calda immediately after it is made. It is best enjoyed when it is warm and bubbly.
- Bagna calda can be served as an appetizer or a main course. It is also a great addition to a cheese plate.
Conclusion:
Bagna calda is a delicious and versatile dish that is easy to make. It is a great way to enjoy fresh anchovies and sardines. Serve it with your favorite bread or crackers, and you'll have a meal that everyone will love.
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