AppetizerSide Dish

Bagna Càuda

Name: Bagna Càuda
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 porsiyon
Cuisine: italian
Ingredients: 12 diş garlic thinly sliced; 50 g anchovy fillet drained and minced; 0,75 su bardağı olive oil; 2 yemek kaşığı butter; 2 yemek kaşığı red wine (isteğe bağlı); 1 tutam black pepper freshly ground (isteğe bağlı); 2 adet carrot cut into sticks; 2 adet celery stalk cut into sticks; 1 adet bell pepper cut into strips; 5 adet radish halved; 4 adet crusty bread sliced (isteğe bağlı)

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.

Forkin tarafından hazırlanan özgün tarif

Toplam süre: 35 dk.
Porsiyon: 4
Zorluk: Orta
Porsiyon başına: 559 kcal

Alerjen bilgisi: kereviz, balık, gluten, süt ve sülfitler içerebilir. Alerjiniz varsa malzeme ambalajlarını mutlaka kontrol edin.

Ön hazırlık

Malzemeler

12 dişgarlic, thinly sliced
50 ganchovy fillet, drained and minced
0,75 su bardağıolive oil
2 yemek kaşığıbutter
2 yemek kaşığıred wine(isteğe bağlı)
1 tutamblack pepper, freshly ground(isteğe bağlı)

for dipping

2 adetcarrot, cut into sticks
2 adetcelery stalk, cut into sticks
1 adetbell pepper, cut into strips
5 adetradish, halved
4 adetcrusty bread, sliced(isteğe bağlı)

Ekipman

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

Hazırlanışı

Adım adım

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

Porsiyon başına

Besin değerleri

63%Puan

Kalori: 558,8kcal
Protein: 6,4g
Karbonhidrat: 26,9g
Yağ: 47,4g
Lif: 3,3g
Şeker: 4,9g

Tarifteki malzeme miktarlarından tahmin edilmiştir. Değerler markalara ve değişikliklere göre farklılık gösterebilir.

Tazeliğini koruyun

Saklama

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

Yeniden ısıtma

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