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Bagna Cauda Dip with Assorted Vegetables Recipe

Bagna Cauda Dip with Assorted Vegetables Recipe


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Ingredients

  • Assorted vegetables (such as sugar snap peas, haricots verts, cauliflower florets, baby zucchini and pattypan squash, asparagus spears, and baby golden and scarlet beets)
  • 24 unpeeled large garlic cloves (about 4 ounces)
  • 2 tablespoons (1/4 stick) butter
  • 1 2-ounce can anchovy fillets, oil drained, anchovies chopped
  • 1/3 cup extra-virgin olive oil

Recipe Preparation

  • Bring large pot of salted water to boil. Blanch sugar snap peas and haricots verts 1 minute. Using strainer, transfer vegetables to paper towels to drain. Blanch cauliflower florets 2 minutes; blanch zucchini, pattypan squash, and asparagus spears 3 minutes. Cook baby beets in same pot of water until tender, about 15 minutes; cool, peel, and cut beets in half.

  • Simmer garlic cloves in medium saucepan of salted water until tender, 20 to 25 minutes. Drain, cool, and peel. Place garlic in shallow bowl; mash with back of fork until smooth. Melt butter in skillet over medium heat. Add anchovies and stir 1 minute. Add garlic, then whisk in olive oil. Reduce heat to medium-low. Simmer 5 minutes, whisking occasionally (sauce may separate). Season with salt and pepper; serve dip with vegetables.

Recipe by Selma Brown Morrow,

Nutritional Content

One serving contains (Analysis includes 1 cup of vegetables per serving):Calories (kcal) 278.9%Calories from Fat 82.3Fat (g) 25.5Saturated Fat (g) 6.4Cholesterol (mg) 24.6Carbohydrates (g) 8.2Dietary Fiber (g) 2.7Total Sugars (g) 2.8Net Carbs (g) 5.5Protein (g) 5.2Sodium (mg) 419.1Reviews Section

Bagna Cauda

Bagna Cauda is a signature of the Piedmont region of Italy. This traditional dish — which translates as “hot bath” — is an intoxicating warm dip made from garlic, butter, and anchovies into which vegetables are dipped. It’s so good a region has claimed it as one of its signature dishes, so there should be no hesitation about whether or not this is worth the effort. In its homeland, the dish is part of the celebration of the end of the grape harvest, and it’s designed to feed a crowd. When you’re celebrating — at the vineyard or wherever — this recipe can easily double or triple depending on the size of your crowd.


Bagna Cauda Dip with Assorted Vegetables Recipe - Recipes

Bagna càuda, pronounced BON-ya COW-da, is a riff on crudités with dip. The name means “hot bath” the dip is olive oil and butter, seasoned with garlic and anchovies and served hot. Bagna caôda is an alternative spelling.

A dish from Italy’s Piedmont region, bagna càuda is served during the autumn and winter months, often as part of a Christmas Eve buffet. Why not try it on New Year’s Eve?

Traditional dippers in Piedmont include artichokes, bell peppers, cardoons*, carrots, cauliflower, celery, fennel and green onions.

In some parts of Piedmont, cream is used instead of butter and hazelnut or walnut oil is substituted for the olive oil. If you’re in Alba, lucky you: There may be some truffles added to to the oil.

RECIPE: BAGNA CÀUDA DIP

Preparation


[1] Bagna cauda is a “hot bath” of seasoned olive oil for dipping raw vegetables. Here’s the recipe from Lucero Olive Oil.

2. BLEND the oil, butter, anchovies and garlic in a food processor until smooth. Transfer the dip to a medium saucepan, taste and season as desired.

3. HEAT over a low flame for 15 minutes, stirring occasionally. Add to fondue pot or dish. Stir in the parsley right before serving.


How to Eat Bagna Càuda

Bagna càuda is a fantastically social dish – it’s basically the fondue of northern Italy. The dip is served with vegetables - traditionally a relative of the artichoke called a cardoon, but any crunchy veggies will do – which are dipped into the bagna càuda. You essentially use bread as an edible plate while enjoying the dip, allowing any drips from your veggies to fall down onto pieces of a country loaf. Once the bread is somewhat saturated, you eat the bread and then repeat the process. There are few foods better suited for a party! Served with a glass of from our wine harvest in Piedmont, it’s immersively delicious. As a bonus, you don’t have to deal with any plates or silverware when serving bagna càuda (yay for fewer dishes). Just be sure to have some napkins on hand and you’ll be all set.

My husband Sam enjoying bagna càuda


Reviews

Grew up with it my parents were Piemontese. One exception we use 1/4 pound of butter with the olive oil makes the taste dipped with celery unbelievable. Of course good Italian Bread a must.

Original Ingredients from Cuneo's recipe (City of birth) for 4 persons. Garlic (about 6 heads) 570 g Extra virgin olive oil 600 g Salted anchovies 300 g Red wine 125 g

In the original recipe, neither butter nor milk is used. This is a habit of those who do not come from Piedmont, the home of the recipe. Only 3 ingredients. Extra virgin olive oil and anchovies.

A friend of mine mentioned that her family made this the other day. Thinking it sounded interesting, I decided to make it. Wow. So delicious. The flavors are amazing. I think my veggie selection could have been better, but it really was a willing recipe. I will be making this again. I think it would make for a delicious salad dressing or tossed with pasta.

A friend first introduced me to Bagna Cauda decades ago. The dish was served in an electric skillet in the middle of the table with vegetables and different kinds of seafood and meat. Hearty bread was used as the plate while cabbage leaves were used to scoop the meal unto the bread like a spoon. Both the plate and spoon were eaten during the meal. Quite the fabulous time together with friends.

Could u not cook at all? It is so delish as is. Perhaps raw garlic wud/cud bother some folks. I spose then it wouldnt be authentic. But my goodness its fab!!

Wikipedia writes: Bagna càuda (Italian: [ˈbaɲɲa ˈkauda] Piedmontese: [ˈbaɲa ˈkɑʊda] Piedmontese for "hot dip",[1] alternatively written bagna caôda or bagnacauda, etymologically related to Italian root bagn-, meaning "wet", and caldo, meaning "hot") is a warm dip typical of Piedmont, Italy, but with numerous local variations. The dish, which is served and consumed in a manner similar to fondue, is made with garlic, anchovies, olive oil, butter, and in some parts of the region cream. In the past walnut or hazelnut oil would have been used.[2] Sometimes, truffles are used in versions around Alba.[3] The dish is eaten by dipping raw, boiled or roasted vegetables, especially cardoon, carrot, peppers, fennel,[3] celery, cauliflower, artichokes, and onions. It is traditionally eaten during the autumn and winter months, particularly at Christmas and New Year's, and must be served hot, as the name suggests. Originally, in Piedmont, the Bagna càuda was placed in a big pan (peila) in the center of the table for communal sharing. Now, it is usually served in individual pots (the fojòt, a type of fondue pot traditionally made of terra cotta).

Wonderful recipe BUT bagna cauda does NOT mean hot bath, it means hot sauce or dip. The language is not Italian (which in any case would be bagno not bagna), it is piemontese. Hot bath makes no sense, hot sauce definitely does. My mother was piemontese and the anchovy is in our DNA.

Recipes I come to love are recipes that come off as exotic and delicious and fun, but don't have to cost an arm and a leg to make, nor take hours to prepare. We got all our ingredients at Grocery Outlet & Wheeler Dealer, except the butter, and most weɽ had on hand for a little while it was grand to take a few ingredients that would be unappetizing sitting in a little group on the counter, and turn them into something that was delicious and made the house smell wonderful in the process. Also, something I can use my blender, electric fondue pot, fondue forks, a couple of bowls & a rubber spatula is going to win me over any day!

Made for new years eve 'make your own' ravioli dinner party. served with crudite while we were rolling out pasta, the remainder was pressed into service as a ravioli sauce. a BIG hit both ways. A DEFINITE keeper, and I do not even like anchovies!

Including cream or mayo is NOT the traditional Italian way - and is an abomination of a great recipe. Do it the right way, no processor and no cream or mayo if you want your meal to be authentic. This has been a tradition in my family for decades, and we introduce it to all of our neighbors and friends, who beg for more.

OMG--how wonderful my first experience with this sauce of nirvana. So easy, so wonderful. Made exactly as directed. Thank you! Sandra McNally

I have been making this recipe for years and never put the ingredients in a processor. I just put everything in the pot, brown the garlic a little bit first and then let the heat disolve the anchovies and melt the butter and simmer, then you get nice pieces of garlic and anchovie mash with your veg. Fantastic. I will have to try it this way once.

Many different sites had many different ways of cooking this dip--this was the easiest (none were that hard) and it was delicious. Anchovy-dislikers didn't taste anchovies, just a good, garlicky, olive oil dip.

This is an excellent New Year's Eve, or any other party favorite. This recipe is the original - and is the best.

This is standard New Years Eve fare in our family. We cut up pieces of beef, cauliflower, zucchini, mushrooms, cabbage, Brussels sprouts and eggplant on platters. Using a large electric pan works best for parties.Everyone puts in what they want, let it simmer before pulling out with a fondue fork onto slices of sourdough bread. Whatever you take out, you replace from the platters. Never heard of putting cream or mayo in, and I won't try it, either. Haven't found anyone who doesn't LOVE this.

This is good, but I'll rather make my northen italian grandmother's recipe next time. With cream.

Made it for an Italian themed party and it was a major hit. Couldn't be easier to make and is a real crowd pleaser. Made it exactly as is.

I love Bagna Cauda and this recipe is the easiest. As others have stated. don't mess with it, especially with cream or MAYO. then it's not Bagna Cauda at all. For a special occassion, try serving large to jumbo poached shrimp as dippers (leaving the tail intact)and of course include the bread in place of a napkin. Big hit.

It's perfect the way it is - just likw we had in Nice. Please don't add cream or mayo.

Wonderful recipe to transport you to the Mediteranean. I wouldn't mess with it it a bit. Its aslo a great excuse to dig out that fondue pot you forgot about.

I brought this to a coctail party on a boat in the Bahammas . I served it with artichock and added two tablespoons of Mayonaise to thiken it a bit. It was a hit. I beleive I got it from the Bon Appetit magizine in the 60's

OH MY! This was sublime. I found the richness was a bit lost on the beautiful veggies, so I just used bread! Mmmmmm.

FABULOUS. Made this Christmas Eve and my family/friends LOVED and devoured every last bit of it. Followed the recipe exactly. will definately double it next Christmas.


Recipe: Bagna Cauda and Potatoes

Summary: Garlicky olive oil amped up with anchovies and other aromatics makes a delicious bath for steamed potatoes.

Ingredients

  • 1 pound Idaho Baby Dutch Yellow Potatoes (or use Terra Rosa, a new red-fleshed variety, or a medley of fingerling potatoes)
  • 1 (2-ounce) tin anchovy fillets in oil (about 12 or so)
  • 6 large garlic cloves, crushed or minced
  • Pinch crushed red pepper flakes
  • 6 pitted Kalamata olives
  • 2-3 teaspoons fresh oregano leaves (or 1/2-1 teaspoon dried)
  • 1-2 cloves Black Garlic (optional)
  • 3/4 cup olive oil
  • 4 tablespoons (1/2 stick) unsalted butter
  • Freshly ground pepper
  • 2 tablespoons finely minced fresh Italian parsley
  • Squeeze of lemon juice (1-2 teaspoons)

Other dipper options :

  • Assorted fresh vegetables, cut into bite-size pieces: fennel, Belgian endive, red bell peppers, celery, radishes, button mushrooms
  • Steamed vegetables: artichokes, asparagus spears, cauliflower, Brussels sprouts
  • Fish: Large poached shrimp with the tail on (hold the tail as you dip)

Instructions

  1. First, get the dippers ready : Scrub potatoes and place them in a steamer basket over 1 inch simmering water. Cover and steam until tender, about 10-15 minutes. You may also steam them without additional water in the microwave, about 4-6 minutes. Test with a fork to make sure they are done they should be tender but hold their shape. Cut the whole potatoes into thick slices, and cut any large fingerlings in half leave the small fingerlings whole. Your goal is to have bite-size pieces. Place steamed potatoes in a serving bowl or on a plate.
  2. Wash and cut any fresh vegetable dippers you are using (see suggestions above), and lightly steam or blanch any that need slight cooking (see other suggested list above). Place these on a serving plate or platter.
  3. Now, make the Bagna Cauda : In the bowl of a small food processor, add anchovies with their oil, garlic, red pepper flakes, olives, oregano and black garlic (if using). Whirl into a paste, adding a tablespoon or 2 of the olive oil if needed.
  4. Transfer the paste into a small saucepan, add rest of olive oil, stir and cook over low heat. Simmer on lowest heat for 10 minutes, which will cook the garlic and incorporate the anchovies into the oil.
  5. Turn off heat and whisk in butter, a grinding of black pepper, parsley and a squeeze of fresh lemon juice. Transfer hot dip to a small fondue pot or other serving bowl that can take the heat. You can serve the dip with a flame under it (if you have a fondue setup), or simply in a heatproof bowl.
  6. Position the potatoes, any vegetables you are serving, and some skewers or fondue forks nearby, and encourage guests to dip and enjoy!

Leftover dip?

Drizzle over grilled steaks or lamb, or grilled fish, or toss with cooked pasta.

Baby Dutch Yellow Potatoes

Baby Dutch Yellow Potatoes are grown in Idaho and are the perfect size for many things, including this Bagna Cauda. They have thin skins (leave the skin on!), cook quickly and have a buttery flavor. Melissa’s Produce sent these over for recipe testing.

Preparation time: 20 minutes
Cooking time: 25 minutes
Number of servings (yield): 8-10
Culinary tradition: Italian
My rating 5 stars: ★★★★★


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Looking for the Cook'n Android app?

"I must say this is the best recipe software I have ever owned."
-Rob

"Your DVO cookbook software saves me time and money!"
-Mary Ann

"Call it nutrition software, meal planning software, cooking software, recipe manager, or whatever you want. It is the software I use to stay healthy!"
-David

"Your software is the best recipe organizer and menu planner out there!"
-Toni

"Thank you so very much for creating such a wonderful cooking recipe program. I think this is the best recipe program there is!"
-Sarah

"I saw lots of recipe software for PC computers but I was having a hard time finding really good mac recipe software. I'm so glad I discovered Cook'n! It's so nice to have all my recipes in a computer recipe organizer. Cook'n has saved me so much time with meal planning and the recipe nutrition calculator is amazing.
-Jill


Step 1

Blend olive oil, butter, anchovies and garlic in food processor until smooth. Transfer oil mixture to heavy saucepan. Cook over low heat for about 15 minutes, stirring, occasionally. Season with salt and pepper.

Pour sauce into a small crockpot or fondue pot. Set fondue pot over burner to keep warm, or set crockpot on LOW setting. Serve with assorted vegetables and bread. Vegetable ideas: red bell pepper slices, broccoli and cauliflower flowerets, sugar snap peas, carrot sticks, green onions, zucchini sticks, etc..
Makes 6 Servings


How to make bagna cauda with assorted vegetables

Assorted raw vegetables (such as asparagus, orange and yellow peppers, baby corn, green beans, chicory, spring onions, baby carrots, baby plum tomatoes)
Cooked new potatoes
1 cup olive oil
16 garlic cloves, peeled and finely minced
5-6 anchovy fillets, roughly chopped
50g butter, cut into small cubes
100g crème fraîche​
1 tbsp white wine vinegar
Freshly ground white pepper

Trim, peel and chop the vegetables and arrange on a large serving dish.

Pour the olive oil into a medium saucepan and heat gently. Add the garlic and anchovies and continue to heat until slowly bubbling. Turn the heat down as low as it will go and keep stirring until the anchovies have disappeared into the oil.

Add the butter cubes and continue to stir until completely melted.

Remove the saucepan from the heat, add the crème fraîche and blend with a stick blender. Now add the vinegar along with a few twists of white pepper and give it a final blend. Taste and adjust the seasoning if necessary. Serve hot with the vegetables for dipping.


Watch the video: Spicy Anchovy Dip Bagna Cauda.flv (June 2022).