AppetizerSide Dish

Bagna Càuda

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

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.

Een origineel recept van Forkin

Totale tijd: 35 min
Porties: 4
Moeilijkheid: Gemiddeld
Per portie: 559 kcal

Allergeneninformatie: kan selderij, vis, gluten, melk en sulfieten bevatten. Controleer bij een allergie altijd de verpakking van de ingrediënten.

Mise-en-place

Ingrediënten

12 teentjegarlic, thinly sliced
50 ganchovy fillet, drained and minced
0,75 kopjeolive oil
2 elbutter
2 elred wine(optioneel)
1 snufjeblack pepper, freshly ground(optioneel)

for dipping

2 stcarrot, cut into sticks
2 stcelery stalk, cut into sticks
1 stbell pepper, cut into strips
5 stradish, halved
4 stcrusty bread, sliced(optioneel)

Keukengerei

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

De bereidingswijze

Stap voor stap

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

Per portie

Voedingswaarden

63%Score

Calorieën: 558,8kcal
Eiwit: 6,4g
Koolhydraten: 26,9g
Vet: 47,4g
Vezels: 3,3g
Suiker: 4,9g

Geschat op basis van de hoeveelheden ingrediënten in het recept. Waarden kunnen per merk en vervanging verschillen.

Goed bewaren

Bewaren

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

Opwarmen

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