Bagna Cauda Recipe

Name: Bagna Cauda
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups olive oil; 1/2 cup butter; 2 cans (2 oz. each) anchovies, drained, rinsed, and patted dry; 12 cloves garlic, peeled and crushed with the flat side of a large knife; 2 heads radicchio (1 1/4 lb. total), rinsed, cored, and sliced lengthwise 1/2 inch thick; 4 heads red or white Belgian endive (12 oz. total), rinsed, ends trimmed, separated into leaves; 3 red or yellow bell peppers (1 1/2 lb. total), rinsed, stemmed, seeded, and sliced lengthwise; 12 green onions, rinsed, root ends and green tips trimmed; 8 ounces portabella mushrooms, rinsed, stemmed, and sliced; Sliced crusty Italian bread

Servings: persons

1 1/2 cups olive oil
1/2 cup butter
2 cans (2 oz. each) anchovies, drained, rinsed, and patted dry
12 cloves garlic, peeled and crushed with the flat side of a large knife
2 heads radicchio (1 1/4 lb. total), rinsed, cored, and sliced lengthwise 1/2 inch thick
4 heads red or white Belgian endive (12 oz. total), rinsed, ends trimmed, separated into leaves
3 red or yellow bell peppers (1 1/2 lb. total), rinsed, stemmed, seeded, and sliced lengthwise
12 green onions, rinsed, root ends and green tips trimmed
8 ounces portabella mushrooms, rinsed, stemmed, and sliced
Sliced crusty Italian bread

1
In a 2- to 3-quart pan or an electric skillet over medium heat, stir olive oil, butter, anchovies, and garlic, breaking up anchovies and garlic slightly with the back of a fork, until butter is melted and mixture is bubbling, about 5 minutes. Remove from heat and let stand at least 10 minutes or up to 30 minutes.
2
Meanwhile, arrange the radicchio, endive, peppers, green onions, and mushrooms on a serving platter. Reheat butter mixture gently over low heat, then pour into a bowl or ramekin. Alternatively, pour into a 1 1/2- to 2-cup ceramic fondue pan or metal chafing dish in a water-bath jacket. Set over a votive candle or an ignited alcohol or canned solid-fuel flame. Adjust heat to lowest setting under fondue pan, to medium under chafing dish. Pass platter of vegetables and bread for guests to dip in warm bagna cauda.

1168

kcal

Calories

113

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/2 cups olive oil, 1/2 cup butter, 2 cans (2 oz. each) anchovies, drained, rinsed, and patted dry, 12 cloves garlic, peeled and crushed with the flat side of a large knife, and more.

Yes, Bagna Cauda falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Bagna Cauda

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