AppetizerSide Dish

Bagna Càuda

Name: Bagna Càuda
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 racions
Cuisine: italian
Ingredients: 12 gra garlic thinly sliced; 50 g anchovy fillet drained and minced; 0,75 tassa olive oil; 2 cs butter; 2 cs red wine (opcional); 1 pessic black pepper freshly ground (opcional); 2 u carrot cut into sticks; 2 u celery stalk cut into sticks; 1 u bell pepper cut into strips; 5 u radish halved; 4 u crusty bread sliced (opcional)

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.

Una recepta original de Forkin

Temps total: 35 min
Racions: 4
Dificultat: Mitjana
Per ració: 559 kcal

Informació sobre al·lèrgens: pot contenir api, peix, gluten, llet i sulfits. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.

Preparació prèvia

Llista d’ingredients

12 gragarlic, thinly sliced
50 ganchovy fillet, drained and minced
0,75 tassaolive oil
2 csbutter
2 csred wine(opcional)
1 pessicblack pepper, freshly ground(opcional)

for dipping

2 ucarrot, cut into sticks
2 ucelery stalk, cut into sticks
1 ubell pepper, cut into strips
5 uradish, halved
4 ucrusty bread, sliced(opcional)

Estris

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

Elaboració

Pas a pas

1
Gently heat the olive oil and butter in a small saucepan over very low heat.
Uns 2 min
Nota de cuina: 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.
Uns 20 min
Nota de cuina: 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.
Uns 5 min
Nota de cuina: 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.
Nota de cuina: 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.
Nota de cuina: 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.
Nota de cuina: Experiment with other vegetables like blanched asparagus, roasted potatoes, or endive leaves.

Per ració

Nutrició

63%Puntuació

Calories: 558,8kcal
Proteïnes: 6,4g
Hidrats de carboni: 26,9g
Greixos: 47,4g
Fibra: 3,3g
Sucre: 4,9g

Estimació basada en les quantitats dels ingredients. Els valors poden variar segons les marques i les substitucions.

Conservació

Com conservar-ho

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

Com reescalfar-ho

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