Best 2 Classic Bagna Cauda Recipes
When the crisp and cool weather settles in, the Italian region of Piedmont welcomes the comforting warmth of bagna cauda, a classic fall and winter dish. Its origins trace back to the 16th century, with variations found across the region, but its essence remains unchanged: a rich and flavorful dip, traditionally served with an assortment of fresh, seasonal vegetables, creating a convivial and delightful dining experience.
Here are our top 2 tried and tested recipes!
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:
- Choose fresh, high-quality ingredients. This will make all the difference in the final flavor of your bagna cauda.
- Use a heavy-bottomed pot to make your bagna cauda. This will help to prevent the sauce from burning.
- Cook the anchovies and garlic over low heat until they are soft and fragrant. This will help to develop their flavor.
- Add the olive oil and butter to the pot and stir until they are melted. Add the anchovy and garlic mixture and cook for a few minutes more.
- Add the milk and cream to the pot and bring to a simmer. Season with salt, pepper, and nutmeg to taste.
- Serve the bagna cauda warm with a variety of dipping vegetables, such as raw vegetables, bread, or grilled meats.
Conclusion:
Bagna cauda is a delicious and versatile dish that can be enjoyed in many different ways. It is a great appetizer or main course, and it is perfect for a party or potluck. With its rich, creamy flavor and variety of dipping options, bagna cauda is sure to please everyone at your table.
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