Ingredients with Measurements:
- 6 slices of bacon, chopped
- 4 cloves of garlic, minced
- 1/2 cup of olive oil
- 1/2 cup of unsalted butter
- 2 tablespoons of anchovy paste
- 1/2 teaspoon of black pepper
- 1/2 teaspoon of red pepper flakes
- 1/2 cup of heavy cream
- 1/2 cup of grated Parmesan cheese
- 1/4 cup of chopped parsley
Special equipment needed:
- Large skillet
- Wooden spoon
Step-by-step instructions:
1. Cook the bacon in a large skillet over medium heat until crispy. Remove the bacon with a slotted spoon and set aside.
2. Add the minced garlic to the bacon fat in the skillet and cook for 1-2 minutes until fragrant.
3. Add the olive oil, unsalted butter, anchovy paste, black pepper, and red pepper flakes to the skillet. Cook over low heat, stirring constantly, until the butter is melted and the anchovy paste is dissolved.
4. Add the heavy cream to the skillet and stir until well combined.
5. Add the grated Parmesan cheese to the skillet and stir until melted and well combined.
6. Add the cooked bacon back to the skillet and stir until well combined.
7. Remove the skillet from the heat and stir in the chopped parsley.
8. Serve the Bacon Bagna Càuda warm with crusty bread or vegetables for dipping.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Low heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 610
- Fat: 63g
- Carbohydrates: 3g
- Protein: 10g
Substitutions for ingredients:
- Instead of bacon, you can use pancetta or prosciutto.
- Instead of anchovy paste, you can use chopped anchovies.
- Instead of heavy cream, you can use half-and-half or milk.
Variations:
- Add chopped artichoke hearts or roasted red peppers to the skillet for extra flavor.
- Use different herbs, such as thyme or basil, instead of parsley.
Tips and tricks:
- Make sure to stir the skillet constantly to prevent the sauce from burning.
- Use a high-quality Parmesan cheese for the best flavor.
- Serve the Bacon Bagna Càuda in a warm fondue pot to keep it warm and creamy.
Storage instructions:
- Store any leftover Bacon Bagna Càuda in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the Bacon Bagna Càuda in a saucepan over low heat, stirring constantly, until heated through.
Presentation ideas:
- Serve the Bacon Bagna Càuda in a warm fondue pot with a selection of dipping options, such as bread, vegetables, or crackers.
Garnishes:
- Garnish the Bacon Bagna Càuda with additional chopped parsley or grated Parmesan cheese.
Pairings:
- Serve the Bacon Bagna Càuda with a crisp white wine, such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
- Serve the Bacon Bagna Càuda with a side salad or roasted vegetables.
Troubleshooting advice:
- If the sauce is too thick, add a splash of milk or cream to thin it out.
Food safety advice:
- Make sure to cook the bacon and garlic thoroughly to prevent any foodborne illnesses.
Food history:
- Bagna Càuda is a traditional Italian dip made with garlic, anchovies, and olive oil. The addition of bacon is a modern twist on this classic dish.
Flavor profiles:
- The Bacon Bagna Càuda is rich, creamy, and savory with a hint of spice from the red pepper flakes.
Serving suggestions:
- Serve the Bacon Bagna Càuda as an appetizer or as a main course with a side salad or roasted vegetables.
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Region: Italian