← Back to Search Results
Italian
Rosemary Bagna Cauda with Vegetables

Photo by:
Comments: 0
 

Recipe

Bagna cauda (“hot bath”) is one of the most popular northern Italian dishes, especially in the autumn when vegetables are still abundant, but there is a nip in the air. The original recipe is only oil, garlic, and anchovies, but I find rosemary and peppers round out the flavor. It is a great light meal to share with friends who prefer vegetables over meat, but there are some details. First, if your friends are totally vegetarian, note that bagna cauda includes anchovies (although it is feasible to leave them out). Second, have the vegetables thoroughly chilled, as they will help cool off the hot oil and help keep your guests from accidentally burning their mouths, And finally, whoever those friends are, they had better all love garlic!

Yield: Makes 4 to 6 servings

Ingredients

  • 2 cups extra virgin olive oil
  • 6 anchovy fillets in oil, drained and finely chopped
  • 4 garlic cloves, finely chopped
  • 4 (3-inch) sprigs of fresh rosemary
  • 2 whole dried hot red chiles or ½ teaspoon crushed hot red pepper flakes

Directions

1. In a metal fondue pot, heat 2 tablespoons of the oil over medium-low heat. Add the anchovies and garlic and cook, stirring constantly, until the garlic softens and the anchovies dissolve into a paste, about 2 minutes. Add the remaining oil, rosemary, and chiles. Cook slowly just until the oil is warm, about 5 minutes. Remove from the heat and let the bagna cauda stand for 30 minutes.

2. When ready to serve, reheat the bagna cauda over low heat until just warm. Transfer to a metal fondue pot and keep warm over a low flame. Serve with the dipping ingredients of your choice.


© 1998 Rick Rodgers
 

Nutritional Information

Nutrients per serving (% daily value)

This recipe serves 6.

648kcal (32%)
14mg (1%)
1mg (1%)
4mcg RAE (0%)
34mg
3mg
1g
0g
0g
1g
3mg (1%)
149mg (6%)
10g (50%)
72g (111%)
1mg (4%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

the-sweet-life The Sweet Life
by Kate Zuckerman
flavor Flavor
by Rocco DiSpirito
hudson-valley-mediterranean-the-gigi-good-food-cookbook Hudson Valley Mediterranean...
by Laura Pensiero
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
cook-with-jamie Cook with Jamie
by Jamie Oliver
living-raw-food Living Raw Food
by Sarma Melngailis
good-to-the-grain Good to the Grain
by Kim Boyce
mom-a-licious Mom-a-Licious
by Domenica Catelli
unforgettable-desserts Unforgettable Desserts
by Dede Wilson
a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
complete-book-of-indian-cooking-350-recipes-from-the-regions-of-india Complete Book of Indian Coo...
by Suneeta Vaswani
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
in-the-kitchen-with-david In the Kitchen with David
by David Venable
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
martin-yans-china Martin Yan's China
by Martin Yan
lucid-food Lucid Food
by Louisa Shafia
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?