Best 3 Chef Johns Bagna Cauda Recipes
Chef John's Bagna Cauda is a delicious and versatile dipping sauce that can be used for a variety of dishes. This classic Italian sauce is made with a combination of olive oil, garlic, anchovies, and butter, and is traditionally served with vegetables, bread, and seafood. Whether you're looking for a simple appetizer or a flavorful accompaniment to your favorite meal, Chef John's Bagna Cauda is sure to please everyone at the table.
Here are our top 3 tried and tested recipes!
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.
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 Seafood Appetizers
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
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 Seafood Appetizers
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
Tips:
- Choose the right anchovies: Use high-quality anchovies that are packed in salt. Look for anchovies that are plump and have a silvery color.
- Don't overcook the garlic: Garlic can burn easily, so be careful not to overcook it. Cook the garlic until it is fragrant and slightly softened, but not browned.
- Use a good quality olive oil: The quality of the olive oil you use will make a big difference in the flavor of the bagna cauda. Use a fruity, extra-virgin olive oil.
- Serve bagna cauda with a variety of dipping options: Some popular dipping options include bread, vegetables, and meats. You can also serve bagna cauda with hard-boiled eggs or cheese.
- Keep bagna cauda warm: Bagna cauda is best served warm. You can keep it warm by placing it in a fondue pot or by setting it over a low flame.
Conclusion:
Bagna cauda is a delicious and versatile dish that can be enjoyed in many different ways. It is a great appetizer or snack, and it can also be used as a sauce for pasta or vegetables. With its bold and unique flavor, bagna cauda is sure to be a hit at your next party or gathering. So next time you're looking for a new and exciting dish to try, give bagna cauda a try. You won't be disappointed!
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