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  Added: Apr 11, 2006  •  Visited (423)  •  Print version Print this recipe (34)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Hot Anchovy And Garlic Dip
(Bagna Cauda)
What You Need:
  • 1 cucumber, peeled, seeded and cut into 2-by-½-inch strips
  • 2 carrots, peeled and cut into 2-by-½-inch strips
  • 1 sweet red pepper, seeded and cut into 2-by-½-inch strips
  • 1 green pepper, seeded and cut into 2-by-½-inch strips
  • 4 celery stalks, cut into 2-by-½-inch strips
  • 1 bunch scallions, trimmed and cut into 2-inch lengths
  • A small head of romaine, broken into separate leaves
  • 12 cherry tomatoes
  • ¼ pound fresh mushrooms, whole if small, quartered if large
  • 2 cups heavy cream
  • 4 tablespoons butter
  • 8 flat anchovy fillets, drained, rinsed and finely chopped
  • 1 teaspoon finely chopped garlic
  • 1 canned white truffle, finely chopped (optional)

  • How To Cook:
    1. Soak the vegetable strips in a bowl of ice cubes and water for an hour to crisp them. Pat dry with paper towels and arrange on a platter with the romaine leaves, tomatoes and mushrooms. Cover with plastic wrap and refrigerate. Arrange the bread sticks on a separate plate and set aside.

    2. In a heavy 1-quart enameled or stainless-steel saucepan, bring the cream to a boil and cook it, stirring frequently, for about 15 to 20 minutes, or until it has thickened and has reduced to about 1 cup.

    3. Choose a 3- or 4-cup enameled or flameproof earthenware casserole that fits over a candle warmer, spirit lamp or electric hot tray. On the stove, melt the butter in the casserole over low heat; do not let it brown.

    4. Add the anchovies and garlic, then the reduced cream and the optional truffle, and bring the sauce to a simmer, stirring constantly. Do not let it boil.

    5. Serve the bagna cauda at once, accompanied by the cold vegetables and the bread sticks. To eat, pick up a vegetable or bread stick with your fingers and dip it into the hot sauce.

    6. If the butter and cream separate as the sauce stands, beat with a wire whisk. (You may substitute almost any raw vegetable you like for bagna cauda fennel sticks, cauliflower or broccoli flowerets, white turnip wedges, or red or white radishes.)
     
    Serving Size: 6
     This recipe is also available in:
    Cuisine » Europe » Italy
    Main Ingredient » Fish » Anchovy
    Main Ingredient » Dairy » Cream
    Main Ingredient » Vegetables » Tomatoes
    Dish » Appetizers

     





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