SPRING VEGETABLE BAGNA CAUDA
Provided by Food Network
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 19
Steps:
- Wash the vegetables in a large bowl of cold water and blot dry. Trim the fennel of any stringy layers, and slice thinly crosswise. Peel the outer leaves of the artichokes to reveal the pale green hearts, and slice into thin wedges. Peel the carrots and slice lengthwise. Cut the cauliflower into thin slices, or break it up into small florets. Separate the leaves of the Belgian endive and radicchio or Treviso. Snap off and discard the tough bottom ends of the asparagus and slice the spears into quarters lengthwise. Cut the turnips and radishes into quarters, leaving the tops attached, or leave whole if they are small. Clean the spring onions and slice in half lengthwise. Sprinkle everything lightly with sea salt and arrange the vegetables on a platter, tossing them together to create a colorful display. Scatter the fava beans over the top.
- Rinse and fillet the anchovies. In a mortar, pound the garlic to a paste with a little salt and pepper. Add the anchovies and pound until roughly mashed. Warm the olive oil and butter over medium-low heat. Add half the anchovy mixture, the red wine vinegar, and lemon zest, and gently simmer for 2 minutes. Stir in the remaining anchovy mixture, taste for salt and pepper, and transfer the sauce to a warmed bowl or individual ramekins.
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Md Maruf Hasan
[email protected]This dish is a bit time-consuming to make, but it is definitely worth the effort. The bagna cauda is especially delicious and it is perfect for dipping the vegetables.
Md Basar
[email protected]I'm not a huge fan of anchovies, but I really enjoyed the bagna cauda in this dish. The anchovies add a nice depth of flavor without being overpowering.
Md Robi chy
[email protected]This dish is a great way to get your kids to eat their vegetables. The bagna cauda is a fun and flavorful way to dip the vegetables and the vegetables are cooked perfectly so they are still crunchy and flavorful.
BK TOFAN
[email protected]I love the versatility of this dish. You can use any type of spring vegetables that you like and you can adjust the amount of garlic and anchovies in the bagna cauda to suit your taste.
Ashley Shea
[email protected]This is a great recipe for a light and healthy meal. The vegetables are steamed so they retain their nutrients and the bagna cauda is made with olive oil, which is a healthy fat.
M Umair Chohan
[email protected]I made this dish for a potluck and it was a huge success. Everyone loved the combination of the vegetables and the bagna cauda.
WILSON MUNYOOTI
[email protected]This dish is a great way to use up all the spring vegetables that are in season right now. The bagna cauda is also a nice change from the usual dipping sauces.
Sulis Janet
[email protected]I was a bit skeptical about this dish at first, but I'm so glad I tried it! The bagna cauda is amazing and the vegetables are cooked to perfection. This is definitely a new favorite recipe.
Youssef Abdel Nabi
[email protected]I love the simplicity of this dish. The fresh spring vegetables really shine through. The bagna cauda is also very easy to make and adds a nice touch of richness.
Ameedat Ayomide
[email protected]This dish was a hit at my dinner party! The vegetables were cooked perfectly and the bagna cauda was rich and flavorful. Will definitely be making this again soon.