Bagna Cauda is a delicious warm dip that originated in Italy. It was served similar to a fondue for gatherings, where the warm dip or "bath" for vegetables was placed in the middle of the table for guests to enjoy. There are variations depending on the cook and what produce was available. These 3 recipes and the optional ingredients will give you some wonderful choices!

Bagna Cauda

Ingredients:
3 cups heavy cream
6 tablespoons butter
2 ounce can anchovy fillets, drained and mashed
6-8 cloves garlic, peeled and minced

Optional ingredients:
Freshly milled black pepper
1 tablespoon chopped fresh parsley
dash or two of cayenne pepper

What to dip:
-radicchio, rinsed, cored, and sliced lengthwise
-red or white Belgian endive, rinsed, trimmed, separated
-red/yellow/green bell peppers, stemmed, seeded, sliced
-cardoons, fennel, celery, baby carrots, cherry tomatoes
-cucumbers, green onions, mushrooms, squash

Plus: Crusty bread, breadsticks, or other breads

Simmer cream in a small pan, stirring, until reduced by half. This takes about 20 minutes. Melt butter in a skillet, add anchovies and garlic; cook 2 minutes, stirring often. Stir in cream. Pour into chafing dish or fondue pot. Keep warm while dipping.

Notes: Don't be afraid of the anchovies-they "melt" in the butter.

ALTERNATIVE RECIPES

Ingredients 1/4 cup butter
5-8 cloves garlic, finely sliced
8 anchovy fillets in oil, drained
1 cup olive oil

Heat the butter in a small saucepan and add garlic. Keep on very low heat, so that garlic does not brown. Add the anchovies, stirring well, then gradually add the oil. Cook for about 10 minutes, still over low heat, stirring constantly. Serve warm.

Grilled Radicchio with Bagna Cauda
Adapted from "Greens: A Country Garden Cookbook"
by Sibella Kraus (Collins Publishers, 1993).

1/4 cup extra virgin olive oil plus more as needed
8 anchovy fillets, finely minced
4 garlic cloves, chopped
1 pound radicchio
Salt and freshly ground pepper to taste
Lemon wedges for garnish

Prepare the bagna cauda. Combine the olive oil, anchovies and garlic in a small, heavy saucepan. Cook over very low heat for 45 minutes, whisking once or twice. The anchovies should dissolve into the sauce. Keep warm. Prepare charcoal in a barbecue. Wash the radicchio and leave a little water clinging to the leaves. If you are using elongated radicchio, halve it lengthwise. If you are using heading radicchio, cut the heads into quarters. Brush with olive oil and season lightly with salt and pepper. (The bagna cauda is salty.) Grill the radicchio on all sides until tender, basting with olive oil. Then transfer to a platter. Spoon the warm bagna cauda over them and surround with lemon wedges. Serves 4.

MORE: Methods for roasting garlic and recipes:
http://www.oldfashionedliving.com/garlic2.html
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
TODAY'S OFL SPONSOR
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -

- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
~Brenda

- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
SUBSCRIPTION INFORMATION
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
To subscribe OR unsubscribe to Old Fashioned Tips
go to http://oldfashionedliving.com/news.html You
can manage both newsletters from here! IF there
is a problem email us from this page.

All material copyright Brenda Hyde 2001-2007
Request permission to use online or in print media