AppetizerSide Dish

Bagna Càuda

Name: Bagna Càuda
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 порции
Cuisine: italian
Ingredients: 12 зубчик garlic thinly sliced; 50 g anchovy fillet drained and minced; 0,75 стакан olive oil; 2 ст. л. butter; 2 ст. л. red wine (необязательно); 1 щепотка black pepper freshly ground (необязательно); 2 шт. carrot cut into sticks; 2 шт. celery stalk cut into sticks; 1 шт. bell pepper cut into strips; 5 шт. radish halved; 4 шт. crusty bread sliced (необязательно)

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.

Оригинальный рецепт от Forkin

Общее время: 35 мин
Порции: 4
Сложность: Средне
На порцию: 559 kcal

Информация об аллергенах: может содержать сельдерей, рыба, глютен, молоко и сульфиты. При наличии аллергии всегда проверяйте упаковки ингредиентов.

Подготовка

Ингредиенты

12 зубчикgarlic, thinly sliced
50 ganchovy fillet, drained and minced
0,75 стаканolive oil
2 ст. л.butter
2 ст. л.red wine(необязательно)
1 щепоткаblack pepper, freshly ground(необязательно)

for dipping

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

Инвентарь

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

Приготовление

Шаг за шагом

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

На порцию

Пищевая ценность

63%Оценка

Калории: 558,8kcal
Белок: 6,4g
Углеводы: 26,9g
Жиры: 47,4g
Клетчатка: 3,3g
Сахара: 4,9g

Расчёт основан на количестве ингредиентов в рецепте. Значения могут меняться в зависимости от бренда и замен.

Правильное хранение

Хранение

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

Разогрев

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