Ingredients with Measurements:
- 2 cups extra-virgin olive oil
- 4 cloves garlic, minced
- 2 tablespoons anchovy paste
- 2 tablespoons capers, drained
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh basil, chopped
- 2 tablespoons fresh oregano, chopped
- 2 tablespoons fresh thyme, chopped
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon sea salt
Special Equipment Needed:
- Large saucepan
- Wooden spoon
Step-by-Step Instructions:
1. Heat the olive oil in a large saucepan over medium heat.
2. Add the garlic and anchovy paste and cook, stirring constantly, until the garlic is fragrant and lightly golden, about 2 minutes.
3. Add the capers, parsley, basil, oregano, thyme, pepper, and salt and cook, stirring constantly, for 1 minute.
4. Reduce the heat to low and simmer for 15 minutes, stirring occasionally.
5. Remove from the heat and let cool slightly before serving.
Time:
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Temperature: Medium-Low
Serving Size: 4-6
Nutritional Information:
Calories: 456
Fat: 48g
Carbohydrates: 3g
Protein: 2g
Substitutions for Ingredients
- Olive oil: Canola oil or vegetable oil
- Anchovy paste: 2 tablespoons of minced anchovies
- Capers: Olives or pickles
- Parsley: Cilantro or dill
- Basil: Tarragon or mint
- Oregano: Marjoram or rosemary
- Thyme: Sage or savory
Variations:
- Add 1/4 cup of white wine for a more intense flavor
- Add 1/4 cup of cream for a richer, creamier sauce
- Add 1/4 cup of grated Parmesan cheese for a cheesy flavor
Tips and Tricks:
- Use a light-flavored olive oil for a milder flavor
- Use a wooden spoon to stir the ingredients to prevent them from sticking to 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-low heat until warmed through.
Presentation Ideas:
Serve with crusty bread, crudités, or boiled potatoes.
Garnishes:
Garnish with fresh parsley, basil, oregano, or thyme.
Pairings:
Pair with a light white wine such as Pinot Grigio or Sauvignon Blanc.
Suggested Side Dishes:
Roasted vegetables, grilled meats, or a green salad.
Troubleshooting Advice:
If the sauce is too thick, add a tablespoon of water at a time until desired consistency is reached.
Food Safety Advice:
Refrigerate leftovers within 2 hours of cooking.
Food History:
Bagna Calda is a traditional Italian dish that dates back to the 16th century. It is typically served as a dip or sauce for vegetables, bread, or boiled potatoes.
Flavor Profiles:
This dish has a savory, garlicky flavor with a hint of sweetness from the capers and herbs.
Serving Suggestions:
Serve as a dip or sauce for vegetables, bread, or boiled potatoes.
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Region: Italian