AppetizerSide Dish

Bagna Càuda

Name: Bagna Càuda
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 porții
Cuisine: italian
Ingredients: 12 cățel garlic thinly sliced; 50 g anchovy fillet drained and minced; 0,75 cană olive oil; 2 lingură butter; 2 lingură red wine (opțional); 1 un praf black pepper freshly ground (opțional); 2 buc. carrot cut into sticks; 2 buc. celery stalk cut into sticks; 1 buc. bell pepper cut into strips; 5 buc. radish halved; 4 buc. crusty bread sliced (opțional)

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.

O rețetă originală de Forkin

Durată totală: 35 min.
Porții: 4
Dificultate: Medie
Per porție: 559 kcal

Informații despre alergeni: poate conține țelină, pește, gluten, lapte și sulfiți. Verifică întotdeauna ambalajele ingredientelor dacă ai o alergie.

Pregătirea ingredientelor

Ingrediente

12 cățelgarlic, thinly sliced
50 ganchovy fillet, drained and minced
0,75 canăolive oil
2 lingurăbutter
2 lingurăred wine(opțional)
1 un prafblack pepper, freshly ground(opțional)

for dipping

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

Ustensile

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

Mod de preparare

Pas cu pas

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

Per porție

Valori nutriționale

63%Scor

Calorii: 558,8kcal
Proteine: 6,4g
Carbohidrați: 26,9g
Grăsimi: 47,4g
Fibre: 3,3g
Zahăr: 4,9g

Estimare bazată pe cantitățile ingredientelor din rețetă. Valorile pot varia în funcție de mărci și înlocuiri.

Păstrează gustul bun

Păstrare

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

Reîncălzire

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