Best 5 Garden Style Straw And Hay Pasta With Bagna Cauda Sauce Recipes
Pasta, the versatile culinary canvas, welcomes a unique twist with 'Garden Style Straw and Hay Pasta with Bagna Cauda Sauce'. This innovative dish draws inspiration from the rustic charm of farmlands and combines the textures of straw-like pasta with the vibrant colors of hay, creating an edible masterpiece that is both visually stunning and tantalizing to the taste buds. The accompanying bagna cauda sauce, a rich and flavorful emulsion of garlic, anchovies, and olive oil, adds a layer of umami and complexity that elevates the pasta to a new level of culinary artistry. Let us embark on a journey to discover this unique recipe and unravel the secrets behind its delightful flavors and textures.
Check out the recipes below so you can choose the best recipe for yourself!
BAGNA CAUDA
Ever since a family friend introduced us to this Italian dip, we have made it a tradition on New Year's Eve. You have to really like garlic to enjoy this. I have heard that some people omit the cream and substitute olive oil also. Serve with crusty Italian bread, raw cabbage wedges, lettuce, bread sticks or crackers.
Provided by Julie P.
Categories Appetizers and Snacks Seafood
Time 2h50m
Yield 12
Number Of Ingredients 4
Steps:
- Melt butter in a medium saucepan over medium heat. Stir in garlic and cook until tender. Reduce heat to low. Mix in anchovy filets and heavy cream. Cook and stir until thickened. Remove from heat, cover and chill in the refrigerator approximately 2 hours.
- Return the mixture to medium heat, stirring occasionally, until bubbly. Serve hot.
Nutrition Facts : Calories 224.1 calories, Carbohydrate 1.9 g, Cholesterol 81.1 mg, Fat 23.1 g, Fiber 0.1 g, Protein 3.2 g, SaturatedFat 14.2 g, Sodium 345.1 mg, Sugar 0.1 g
HAY AND STRAW
This recipe is not only quick and easy to prepare, it's pretty, too. This colorful pasta dish combines julienned ham, Parmesan cheese, peas and linguine.-Priscilla Weaver, Hagerstown, Maryland
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Cook linguine according to package directions. Meanwhile, in a large skillet, saute ham in butter for 3 minutes. Add peas; heat through. Drain linguine; toss with the ham mixture, Parmesan cheese and cream. Serve immediately.
Nutrition Facts : Calories 410 calories, Fat 14g fat (7g saturated fat), Cholesterol 47mg cholesterol, Sodium 783mg sodium, Carbohydrate 50g carbohydrate (6g sugars, Fiber 4g fiber), Protein 23g protein.
STRAW AND HAY PASTA
Steps:
- In a large stockpot, bring salted water to a rapid boil.
- In a large saute pan over medium heat, add the olive oil and butter. When the butter is melted, add the onions and saute until translucent, but not browned, about 1 minute. Add the prosciutto and cook 1 more minute, stirring. Add the cream and bring to a simmer. Simmer until the sauce is just thick enough to lightly coat the back of a spoon. Season, to taste, with salt and black pepper. Add the peas and remove from the heat.
- Cook the pasta to al dente. Return the sauce to the heat. Drain the pasta and add it to the sauce. Toss well and season with salt and pepper. Finish with parmesan and more cracked black pepper.
GARDEN CRUDITES WITH BAGNA CAUDA
Italian for "hot bath," bagna cauda is an umami-packed garlic-anchovy sauce that's just as delicious at room temperature. It's the perfect partner for fresh summer vegetables.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 1h40m
Number Of Ingredients 16
Steps:
- Bagna Cauda:Pulse garlic in a food processor until finely chopped. Add anchovies, oil, breadcrumbs, and lemon juice and pulse to a loose paste.
- Transfer mixture to a saucepan; bring to a simmer over medium-low heat. Remove from heat, transfer to a bowl, and let cool to room temperature. Stir in parsley; season with coarse salt and pepper. Stir in 1 to 2 tablespoons water, if necessary, to thin mixture to consistency of a loose dip.
- Crudites:Arrange vegetables on a platter or a large, shallow bowl filled with ice. Serve, topped with fennel fronds and sprinkled with sea salt, alongside bagna cauda for dipping.
BAGNA CAUDA
A classic Niçoise appetizer that is like fondue-a "warm bath"-of anchovies, garlic, and olive oil (you can use butter in place of some of the olive oil if you're feeling indulgent), served with fresh raw vegetables. It's an unusual dish by today's standards but remains a wonderful combination. A fondue pot is the ideal serving vessel, because it's important to keep the sauce hot at the table; an earthenware dish that retains heat well will work if you preheat it and serve the Bagna Cauda immediately.
Yield makes 4 servings
Number Of Ingredients 6
Steps:
- Place the anchovies, garlic, and oil in a fondue pot or saucepan. Place on the stove, turn the heat as low as possible, and cook, stirring constantly, until the anchovies break up, about 10 minutes. Do not let the garlic brown at all. Season with savory and pepper and place over the fondue burner or in a preheated earthenware dish. Taste and add a bit of salt if necessary. (You can prepare the oil an hour or two ahead to this point; reheat before serving.)
- Serve warm, dipping the cold crudités into the olive oil mixture.
Tips:
- Use high-quality ingredients. Fresh, flavorful ingredients will make all the difference in your pasta dish. Look for ripe tomatoes, sweet onions, and aromatic herbs.
- Don't overcook the pasta. Pasta should be cooked al dente, or slightly firm to the bite. Overcooked pasta will be mushy and lose its flavor.
- Make the bagna cauda sauce ahead of time. This will give the flavors time to meld and develop. You can make the sauce up to 3 days in advance.
- Serve the pasta immediately. Pasta is best enjoyed fresh out of the pot. If you need to make it ahead of time, toss it with a little olive oil to prevent it from sticking together.
Conclusion:
Garden-style straw and hay pasta with bagna cauda sauce is a delicious and easy-to-make dish that is perfect for a summer meal. The pasta is tossed with fresh vegetables and herbs, and the bagna cauda sauce adds a rich and creamy flavor. This dish is sure to please everyone at your table.
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