Ingredients with Measurements:
- 4 heads of garlic
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 tablespoons anchovy paste
- 2 tablespoons capers, rinsed and drained
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons chopped fresh parsley
- Salt and freshly ground black pepper, to taste
Special Equipment Needed:
- Baking sheet
- Foil
- Small saucepan
Step-by-Step Instructions:
1. Preheat the oven to 400 degrees F.
2. Cut the tops off the garlic heads and place them on a baking sheet lined with foil. Drizzle with the olive oil and wrap the foil around the garlic heads.
3. Roast the garlic for 30 minutes, or until the cloves are golden brown and tender.
4. Remove the garlic from the oven and let cool.
5. Once the garlic is cool enough to handle, squeeze the cloves out of their skins and mash them into a paste.
6. In a small saucepan, melt the butter over medium-low heat.
7. Add the mashed garlic, anchovy paste, capers, lemon juice, and parsley.
8. Simmer for 5 minutes, stirring occasionally.
9. Season with salt and pepper, to taste.
10. Serve warm.
Time:
Preparation Time: 10 minutes
Cooking Time: 35 minutes
Temperature: 400 degrees F
Serving Size: 4
Nutritional Information:
Calories: 150
Fat: 11 g
Carbohydrates: 9 g
Protein: 3 g
Substitutions for Ingredients
- Olive oil can be substituted with vegetable oil.
- Unsalted butter can be substituted with salted butter.
- Anchovy paste can be substituted with anchovy fillets.
- Capers can be substituted with chopped olives.
- Lemon juice can be substituted with white wine vinegar.
- Fresh parsley can be substituted with dried parsley.
Variations:
- Add 1/4 cup of heavy cream to the sauce for a creamier texture.
- Add 1/4 cup of grated Parmesan cheese to the sauce for a cheesy flavor.
- Add 1/4 cup of chopped sun-dried tomatoes to the sauce for a more intense flavor.
Tips and Tricks:
- To make the garlic easier to mash, wrap it in a kitchen towel and press down on it with the palm of your hand.
- To make the sauce spicier, add a pinch of red pepper flakes.
Storage Instructions:
Store in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
Reheat in a saucepan over low heat until warmed through.
Presentation Ideas:
Serve the bagna calda with crusty bread, crudités, or grilled vegetables.
Garnishes:
Garnish with freshly chopped parsley or grated Parmesan cheese.
Pairings:
Pair with a crisp white wine such as Sauvignon Blanc or Pinot Grigio.
Suggested Side Dishes:
Roasted potatoes, roasted vegetables, or a green salad.
Troubleshooting Advice:
If the sauce is too thick, add a tablespoon of water to thin it out.
Food Safety Advice:
Refrigerate leftovers promptly and discard after 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 for vegetables or bread.
Flavor Profiles:
This dish has a savory, garlicky flavor with a hint of lemon and a slight brininess from the anchovy paste and capers.
Serving Suggestions:
Serve as an appetizer or side dish.
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Region: Italian