AppetizerSide Dish

Bagna Càuda

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

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.

Izvirni recept avtorja Forkin

Skupni čas: 35 min
Porcije: 4
Zahtevnost: Srednje
Na porcijo: 559 kcal

Informacije o alergenih: lahko vsebuje zelena, ribe, gluten, mleko in sulfiti. Če imate alergijo, vedno preverite embalažo sestavin.

Priprava

Sestavine

12 strokgarlic, thinly sliced
50 ganchovy fillet, drained and minced
0,75 skodelicaolive oil
2 žlicabutter
2 žlicared wine(neobvezno)
1 ščepecblack pepper, freshly ground(neobvezno)

for dipping

2 koscarrot, cut into sticks
2 koscelery stalk, cut into sticks
1 kosbell pepper, cut into strips
5 kosradish, halved
4 koscrusty bread, sliced(neobvezno)

Oprema

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

Postopek

Korak za korakom

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

Na porcijo

Hranilne vrednosti

63%Ocena

Kalorije: 558,8kcal
Beljakovine: 6,4g
Ogljikovi hidrati: 26,9g
Maščobe: 47,4g
Vlaknine: 3,3g
Sladkorji: 4,9g

Ocena temelji na količinah sestavin v receptu. Vrednosti se lahko razlikujejo glede na znamke in zamenjave.

Pravilno shranjevanje

Shranjevanje

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

Pogrevanje

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