Ingredients with Measurements:
- 1 cup heavy cream
- 1/2 cup unsalted butter
- 6 garlic cloves, minced
- 6 anchovy fillets, minced
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
Special equipment needed:
- Large saucepan
- Whisk
- Blender or immersion blender
Step-by-step instructions:
1. In a large saucepan, melt the butter over medium heat.
2. Add the minced garlic and anchovy fillets to the pan and cook for 2-3 minutes, stirring frequently.
3. Pour in the heavy cream and whisk to combine with the garlic and anchovy mixture.
4. Bring the mixture to a simmer and cook for 5-7 minutes, stirring occasionally.
5. Remove the pan from the heat and let the mixture cool slightly.
6. Using a blender or immersion blender, blend the mixture until smooth and creamy.
7. Return the mixture to the saucepan and stir in the grated Parmesan cheese.
8. Season with salt and pepper to taste.
- Time:
Preparation time: 10 minutes
- Cooking time: 10-15 minutes
Temperature:
- Medium heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 350
- Fat: 36g
- Carbohydrates: 3g
- Protein: 6g
Substitutions for ingredients:
- Heavy cream can be substituted with half-and-half or whole milk.
- Unsalted butter can be substituted with salted butter, but adjust the amount of salt added accordingly.
- Anchovy fillets can be substituted with anchovy paste.
Variations:
- Add chopped fresh herbs such as parsley, thyme, or basil for added flavor.
- Substitute the Parmesan cheese with another hard cheese such as Pecorino Romano or Asiago.
Tips and tricks:
- Make sure to mince the garlic and anchovy fillets finely to ensure they blend well with the cream.
- Use a blender or immersion blender to achieve a smooth and creamy texture.
- Serve the bagna càuda warm.
Storage instructions:
- Store any leftover bagna càuda in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the bagna càuda in a saucepan over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the bagna càuda in a fondue pot or small crockpot to keep it warm.
- Garnish with chopped fresh herbs or a sprinkle of grated Parmesan cheese.
Pairings:
- Serve with crusty bread, vegetables such as carrots, celery, or bell peppers, or grilled meats.
Suggested side dishes:
- Roasted vegetables such as Brussels sprouts, broccoli, or cauliflower.
- A simple green salad with a vinaigrette dressing.
Troubleshooting advice:
- If the bagna càuda is too thick, add a splash of milk or cream to thin it out.
- If the bagna càuda is too thin, simmer it for a few more minutes to reduce and thicken the sauce.
Food safety advice:
- Make sure to cook the garlic and anchovy fillets thoroughly to avoid any risk of foodborne illness.
Food history:
- Bagna càuda is a traditional Italian dish from the Piedmont region, typically served as a dip for vegetables or bread.
Flavor profiles:
- Creamy, savory, umami
Serving suggestions:
- Serve the bagna càuda as an appetizer or snack for a party or gathering.
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