AppetizerSide Dish

Bagna Càuda

Name: Bagna Càuda
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 porsjoner
Cuisine: italian
Ingredients: 12 fedd garlic thinly sliced; 50 g anchovy fillet drained and minced; 0,75 kopp olive oil; 2 ss butter; 2 ss red wine (valgfritt); 1 klype black pepper freshly ground (valgfritt); 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 (valgfritt)

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 oppskrift av Forkin

Total tid: 35 min
Porsjoner: 4
Vanskelighetsgrad: Middels
Per porsjon: 559 kcal

Allergeninformasjon: kan inneholde selleri, fisk, gluten, melk og sulfitter. Kontroller alltid ingredienspakningen hvis du har en allergi.

Forberedelser

Ingredienser

12 feddgarlic, thinly sliced
50 ganchovy fillet, drained and minced
0,75 koppolive oil
2 ssbutter
2 ssred wine(valgfritt)
1 klypeblack pepper, freshly ground(valgfritt)

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(valgfritt)

Utstyr

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

Fremgangsmåte

Trinn for trinn

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

Per porsjon

Næringsinnhold

63%Poengsum

Kalorier: 558,8kcal
Protein: 6,4g
Karbohydrater: 26,9g
Fett: 47,4g
Fiber: 3,3g
Sukker: 4,9g

Beregnet ut fra ingrediensmengdene i oppskriften. Verdiene kan variere med merkevarer og erstatninger.

Hold den god

Oppbevaring

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

Oppvarming

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