Ingredients with Measurements:
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 2 tablespoons capers, drained
- 2 anchovy fillets, chopped
- 2 tablespoons walnuts, chopped
- 2 tablespoons butter
- 1/4 cup white wine
- 1/4 cup vegetable broth
- 2 tablespoons lemon juice
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 (14-ounce) cans artichoke hearts, drained and quartered
Special Equipment Needed:
- Medium saucepan
- Wooden spoon
Step-by-Step Instructions:
1. Heat the olive oil in a medium saucepan over medium heat.
2. Add the garlic, capers, and anchovies and cook for 1 minute.
3. Add the walnuts and butter and cook for 1 minute.
4. Add the white wine, vegetable broth, lemon juice, oregano, basil, red pepper flakes, salt, and pepper and bring to a simmer.
5. Add the artichoke hearts and cook for 5 minutes, stirring occasionally.
6. Serve warm.
Time:
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Temperature: Medium heat
Serving Size: 4
Nutritional Information:
Calories: 211
Fat: 14 g
Carbohydrates: 8 g
Protein: 5 g
Substitutions for Ingredients
- Olive oil: Canola oil
- Garlic: Shallots
- Capers: Olives
- Anchovies: Sardines
- Walnuts: Almonds
- Butter: Margarine
- White wine: Dry sherry
- Vegetable broth: Chicken broth
- Lemon juice: Lime juice
- Oregano: Thyme
- Basil: Parsley
- Red pepper flakes: Cayenne pepper
Variations:
- Add 1/4 cup of grated Parmesan cheese to the sauce.
- Add 1/2 cup of chopped sun-dried tomatoes to the sauce.
- Add 1/4 cup of chopped fresh parsley to the sauce.
Tips and Tricks:
- Make sure to drain the artichoke hearts before adding them to the sauce.
- Use a wooden spoon to stir the sauce to prevent it from sticking to the bottom of the pan.
Storage Instructions:
Store in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
Reheat in a saucepan over medium heat until warmed through.
Presentation Ideas:
Serve over cooked pasta or with crusty bread.
Garnishes:
Garnish with chopped fresh parsley or grated Parmesan cheese.
Pairings:
Pair with a crisp white wine such as Sauvignon Blanc.
Suggested Side Dishes:
Serve with a side salad or roasted vegetables.
Troubleshooting Advice:
If the sauce is too thick, add a bit more vegetable broth to thin it out.
Food Safety Advice:
Store leftovers in an airtight container in the refrigerator and consume within 5 days.
Food History:
Bagna calda is a traditional Italian dish that originated in the Piedmont region of Italy. It is typically served as a dip with vegetables or crusty bread.
Flavor Profiles:
This dish has a savory flavor with a hint of garlic, anchovy, and lemon.
Serving Suggestions:
Serve as a dip with vegetables or crusty bread.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Italian