AppetizerSide Dish

Bagna Càuda

Name: Bagna Càuda
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 portioner
Cuisine: italian
Ingredients: 12 fed garlic thinly sliced; 50 g anchovy fillet drained and minced; 0,75 kop olive oil; 2 spsk. butter; 2 spsk. red wine (valgfrit); 1 knivspids black pepper freshly ground (valgfrit); 2 stk. carrot cut into sticks; 2 stk. celery stalk cut into sticks; 1 stk. bell pepper cut into strips; 5 stk. radish halved; 4 stk. crusty bread sliced (valgfrit)

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.

En original opskrift af Forkin

Tid i alt: 35 min.
Portioner: 4
Sværhedsgrad: Mellem
Pr. portion: 559 kcal

Allergenoplysninger: kan indeholde selleri, fisk, gluten, mælk og sulfitter. Kontrollér altid ingrediensernes emballage, hvis du har allergi.

Klargøring

Ingredienser

12 fedgarlic, thinly sliced
50 ganchovy fillet, drained and minced
0,75 kopolive oil
2 spsk.butter
2 spsk.red wine(valgfrit)
1 knivspidsblack pepper, freshly ground(valgfrit)

for dipping

2 stk.carrot, cut into sticks
2 stk.celery stalk, cut into sticks
1 stk.bell pepper, cut into strips
5 stk.radish, halved
4 stk.crusty bread, sliced(valgfrit)

Udstyr

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

Fremgangsmåde

Trin for trin

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

Pr. portion

Næringsindhold

63%Score

Kalorier: 558,8kcal
Protein: 6,4g
Kulhydrat: 26,9g
Fedt: 47,4g
Kostfibre: 3,3g
Sukker: 4,9g

Beregnet ud fra ingrediensmængderne i opskriften. Værdierne kan variere afhængigt af mærker og udskiftninger.

Bevar den gode smag

Opbevaring

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

Genopvarmning

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