AppetizerSide Dish

Bagna Càuda

Name: Bagna Càuda
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 حصص
Cuisine: italian
Ingredients: 12 فص garlic thinly sliced; 50 g anchovy fillet drained and minced; 0.75 كوب olive oil; 2 ملعقة كبيرة butter; 2 ملعقة كبيرة red wine (اختياري); 1 رشة black pepper freshly ground (اختياري); 2 قطعة carrot cut into sticks; 2 قطعة celery stalk cut into sticks; 1 قطعة bell pepper cut into strips; 5 قطعة radish halved; 4 قطعة crusty bread sliced (اختياري)

Bagna Càuda is a warm, savory Italian dipping sauce, traditionally made with anchovies, garlic, and olive oil. It's perfect for sharing as an appetizer with a variety of fresh or lightly cooked vegetables. This rich and aromatic dip offers a delightful umami flavor.

وصفة أصلية من Forkin

الوقت الإجمالي: 35 د
عدد الحصص: 4
الصعوبة: متوسطة
لكل حصة: 559 kcal

معلومات مسببات الحساسية: قد تحتوي على كرفس وسمك وغلوتين وحليب وكبريتيت. تحقّق دائمًا من عبوات المكوّنات إذا كنت تعاني حساسية.

تحضير المكوّنات

المكوّنات

12 فصgarlic, thinly sliced
50 ganchovy fillet, drained and minced
0.75 كوبolive oil
2 ملعقة كبيرةbutter
2 ملعقة كبيرةred wine(اختياري)
1 رشةblack pepper, freshly ground(اختياري)

for dipping

2 قطعةcarrot, cut into sticks
2 قطعةcelery stalk, cut into sticks
1 قطعةbell pepper, cut into strips
5 قطعةradish, halved
4 قطعةcrusty bread, sliced(اختياري)

الأدوات

fondue pot (optional) · small saucepan · cutting board · knife

طريقة التحضير

خطوة بخطوة

1
Gently heat the olive oil and butter in a small saucepan over very low heat.
حوالي 2 د
ملاحظة الطاهي: Using a low heat is crucial to prevent the garlic from browning too quickly.
2
Add the thinly sliced garlic to the oil and butter mixture.
3
Cook the garlic very slowly for about 15-20 minutes, stirring occasionally, until it is very soft and translucent but not browned.
حوالي 20 د
ملاحظة الطاهي: The garlic should melt into the oil, not become crispy.
4
Stir in the minced anchovy fillets.
5
Continue to cook, stirring constantly, until the anchovies have completely dissolved into the oil, about 5 minutes.
حوالي 5 د
ملاحظة الطاهي: The anchovies will break down easily with the heat and stirring.
6
If using, stir in the red wine and a pinch of freshly ground black pepper.
ملاحظة الطاهي: The red wine adds a subtle depth of flavor.
7
Serve the Bagna Càuda immediately, keeping it warm in a fondue pot or over a very low heat.
ملاحظة الطاهي: A small chafing dish or a candle-warmed fondue pot works perfectly to keep the sauce at an ideal dipping temperature.
8
Arrange the prepared carrots, celery stalks, bell pepper strips, radishes, and sliced crusty bread around the warm sauce for dipping.
ملاحظة الطاهي: Experiment with other vegetables like blanched asparagus, roasted potatoes, or endive leaves.

لكل حصة

القيم الغذائية

63%التقييم

السعرات الحرارية: 558.8kcal
البروتين: 6.4g
الكربوهيدرات: 26.9g
الدهون: 47.4g
الألياف: 3.3g
السكر: 4.9g

تقديرات محسوبة من كميات مكوّنات الوصفة. قد تختلف القيم باختلاف العلامات التجارية والبدائل.

حافظ على جودتها

الحفظ

Store any leftover Bagna Càuda in an airtight container in the refrigerator.

إعادة التسخين

Gently reheat on the stovetop over low heat until warmed through, stirring occasionally.