Ingredients with Measurements:
- 1/2 cup unsalted butter
- 1/2 cup extra-virgin olive oil
- 6 garlic cloves, minced
- 2 anchovy fillets, minced
- 1/2 cup dry white wine
- 1/2 cup heavy cream
- Salt and freshly ground black pepper, to taste
- Assorted vegetables, bread, and/or meats for dipping
Special equipment needed:
- Fondue pot or small slow cooker
- Small saucepan
Step-by-step instructions:
1. In a small saucepan, melt the butter over medium heat.
2. Add the olive oil, garlic, and anchovy fillets. Cook, stirring occasionally, until the garlic is fragrant and the anchovies have dissolved, about 5 minutes.
3. Add the white wine and cook for another 5 minutes, stirring occasionally.
4. Stir in the heavy cream and cook until the mixture is heated through, about 2-3 minutes.
5. Season with salt and pepper to taste.
6. Transfer the mixture to a fondue pot or small slow cooker and keep warm over low heat.
7. Serve with assorted vegetables, bread, and/or meats for dipping.
- Time:
Preparation time: 10 minutes
- Cooking time: 15 minutes
Temperature:
- Low heat
Serving size:
- 4-6 people
Nutritional information:
- Calories: 350
- Fat: 36g
- Carbohydrates: 3g
- Protein: 2g
Substitutions for ingredients:
- Salted butter can be used instead of unsalted butter, but adjust the amount of salt added accordingly.
- Vegetable oil can be used instead of olive oil.
- Chicken or vegetable broth can be used instead of white wine.
- Half-and-half can be used instead of heavy cream.
Variations:
- Add chopped fresh herbs, such as parsley, thyme, or rosemary, for extra flavor.
- Substitute different types of cheese, such as Parmesan or Gruyere, for the anchovies.
- Use different types of vegetables, such as broccoli, cauliflower, or cherry tomatoes, for dipping.
Tips and tricks:
- Make sure to mince the garlic and anchovies finely to ensure they dissolve completely into the sauce.
- Keep the fondue pot or slow cooker on low heat to prevent the sauce from separating or burning.
- If the sauce becomes too thick, add a splash of white wine or heavy cream to thin it out.
Storage instructions:
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the sauce in a small saucepan over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the bagna càuda in a fondue pot or small slow cooker on a platter surrounded by an assortment of vegetables, bread, and/or meats for dipping.
Garnishes:
- Garnish with chopped fresh herbs, such as parsley or thyme, for extra flavor.
Pairings:
- Serve with a dry white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Serve with a simple green salad or roasted vegetables.
Troubleshooting advice:
- If the sauce separates, whisk it vigorously until it comes back together.
- If the sauce burns, discard it and start over with fresh ingredients.
Food safety advice:
- Make sure to keep the fondue pot or slow cooker on low heat to prevent the sauce from reaching a temperature that could cause foodborne illness.
- Discard any leftover sauce that has been sitting out at room temperature for more than 2 hours.
Food history:
- Bagna càuda is a traditional Italian dish from the Piedmont region, typically served as a dip for vegetables and bread.
Flavor profiles:
- Savory, garlicky, and slightly tangy from the white wine.
Serving suggestions:
- Serve as an appetizer or as part of a larger spread for a party or gathering.
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Region: Italian