AppetizerSide Dish

Bagna Càuda

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

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.

Alkuperäinen resepti: Forkin

Kokonaisaika: 35 min
Annoksia: 4
Vaikeustaso: Keskitaso
Annosta kohti: 559 kcal

Allergeenitiedot: saattaa sisältää seuraavia: selleri, kala, gluteeni, maito ja sulfiitit. Tarkista aina ainesosien pakkaukset, jos sinulla on allergia.

Esivalmistelut

Ainesosat

12 kynsigarlic, thinly sliced
50 ganchovy fillet, drained and minced
0,75 kuppiolive oil
2 rklbutter
2 rklred wine(valinnainen)
1 hyppysellinenblack pepper, freshly ground(valinnainen)

for dipping

2 kplcarrot, cut into sticks
2 kplcelery stalk, cut into sticks
1 kplbell pepper, cut into strips
5 kplradish, halved
4 kplcrusty bread, sliced(valinnainen)

Välineet

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

Valmistusohje

Vaihe vaiheelta

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

Annosta kohti

Ravintoarvot

63%Pisteet

Kalorit: 558,8kcal
Proteiini: 6,4g
Hiilihydraatit: 26,9g
Rasva: 47,4g
Kuitu: 3,3g
Sokeri: 4,9g

Arvio perustuu reseptin ainesosamääriin. Arvot voivat vaihdella tuotemerkkien ja korvaavien ainesosien mukaan.

Säilytä hyvänä

Säilytys

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

Uudelleenlämmitys

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