← 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.
 

Explore Cookbooks on Cookstr

the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
arthur-schwartzs-new-york-city-food Arthur Schwartz's New York ...
by Arthur Schwartz
parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
julias-kitchen-wisdom Julia's Kitchen Wisdom
by Julia Child
the-sweet-life The Sweet Life
by Kate Zuckerman
flavor Flavor
by Rocco DiSpirito
martin-yans-china Martin Yan's China
by Martin Yan
living-raw-food Living Raw Food
by Sarma Melngailis
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
young-and-hungry-more-than-100-recipes-for-cooking-fresh-and-affordable-food-for-everyone Young and Hungry: More Than...
by Dave Lieberman
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
fresh-from-the-farmers-market-year-round-recipes-for-the-pick-of-the-crop Fresh from the Farmers' Mar...
by Janet Fletcher
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
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?