AppetizerSide Dish

Bagna Càuda

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

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.

Oryginalny przepis autorstwa Forkin

Łączny czas: 35 min
Porcje: 4
Trudność: Średni
Na porcję: 559 kcal

Informacja o alergenach: może zawierać seler, ryby, gluten, mleko i siarczyny. W razie alergii zawsze sprawdzaj opakowania składników.

Przygotowanie stanowiska

Składniki

12 ząbekgarlic, thinly sliced
50 ganchovy fillet, drained and minced
0,75 szklankaolive oil
2 łyżkabutter
2 łyżkared wine(opcjonalnie)
1 szczyptablack pepper, freshly ground(opcjonalnie)

for dipping

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

Sprzęt

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

Sposób przygotowania

Krok po kroku

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

Na porcję

Wartości odżywcze

63%Ocena

Kalorie: 558,8kcal
Białko: 6,4g
Węglowodany: 26,9g
Tłuszcz: 47,4g
Błonnik: 3,3g
Cukry: 4,9g

Wartości oszacowano na podstawie ilości składników w przepisie. Mogą się różnić zależnie od marki i zamienników.

Przechowuj prawidłowo

Przechowywanie

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

Odgrzewanie

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