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Bagna Cauda Dip with Assorted Vegetables

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Introduction

Discover the rich flavors and creamy texture of Bagna Cauda Dip with Assorted Vegetables, a classic Italian dish that brings together earthy tastes and a variety of fresh produce. This dip’s warm embrace makes it an irresistible treat for any gathering.

Tips for this recipe

To ensure the perfect Bagna Cauda Dip, gently cook garlic until golden without browning and be cautious with anchovies to maintain their subtle flavor. Serve immediately to enjoy its creamy consistency at peak deliciousness.

Why you will love this recipe

This Bagna Cauda Dip is a culinary delight that caters to both vegetarians and meat-eaters, offering an innovative way to enjoy anchovies with an array of vibrant veggies. Its richness in flavor makes it memorable while showcasing the best of Italian cuisine.

Ingredients

Assorted vegetables (sugar snap peas, haricots verts, cauliflower florets, baby zucchini and pattypan squash, asparagus spears, and baby golden and scarlet beets)
24 unpeeled large garlic cloves
2 tablespoons butter
1 can anchovy fillets (drained oil removed)
1/3 cup extra-virgin olive oil

Adviced equipments

    – Electric Potato Masher
    – High-Speed Blender
    – Serving Platter
    – Pairing Scoop Spoons
    – Olive Wood Carving Knife
    – Mixing Bowls (Multiple)
    – Cutting Board
    – Vegetable Peeler

History of the recipe

Bagna Càuda, derived from Piedmont’s traditional culinary culture, has been a beloved staple for centuries. Originating as a dish meant to be shared and enjoyed communally, it embodies Italy’s love for hearty meals and the warmth of its people. As the recipe passed through generations, it maintained simplicity while allowing creativity with various ingredients.

Fun facts about this recipe

Bagna Càuda is not just a dish but an experience that transcends time in Italian cuisine. Despite its humble roots, it has evolved to incorporate global influences and local flavors, making it adaptable yet true to its essence. This versatile dip’s appeal lies in its capacity to pair with almost any assortment of veggies, highlighting the richness of Italy’s agricultural bounty.

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Bagna Cauda Dip with Assorted Vegetables

Bagna Cauda Dip with Assorted Vegetables

amanda

Equipment

  • - Electric Potato Masher: An essential tool for achieving the perfect consistency in dishes like Bagna Càuda Dip that feature mashed or puréed vegetables.

  • - High-Speed Blender: Useful for blending ingredients to a smooth texture, which can be beneficial when incorporating elements of this dip with assorted vegetables.

  • - Serving Platter: A beautiful and practical way to present the Bagna Càuda Dip alongside its assorted vegetable accompaniments.

  • - Pairing Scoop Spoons: Ideal for serving a portioned amount of the dip without spilling, ensuring an elegant presentation.

  • - Olive Wood Carving Knife: While not directly used in making Bagna Càuda Dip, it's handy for any pre-dish preparation and can also be used to carve out vegetable pieces if needed.

  • - Mixing Bowls (Multiple): Necessary for preparation steps like mixing ingredients together or separating them as needed during the cooking process.

  • - Cutting Board: Essential for safely preparing the ingredients that will be part of your Bagna Càuda Dip experience, such as chopping assorted vegetables.

  • - Vegetable Peeler: To peel and prepare various vegetables efficiently, ensuring a smooth texture when they are paired with the dip for serving.

Ingredients

  • Assorted vegetables (such as sugar snap peas, haricots verts, cauliflower florets, baby zucchini and pattypan squash, asparagus spears, and baby golden and scarlet beets)

  • 24 unpeeled large garlic cloves (about 4 ounces)

  • 2 tablespoons (1/4 stick) butter

  • 1 2-ounce can anchovy fillets, oil drained, anchovies chopped

  • 1/3 cup extra-virgin olive oil

Instructions

1

Instruction 1

Bring large pot of salted water to boil. Blanch sugar snap peas and haricots verts 1 minute. Using strainer, transfer vegetables to paper towels to drain. Blanch cauliflower florets 2 minutes; blanch zucchini, pattypan squash, and asparagus spears 3 minutes. Cook baby beets in same pot of water until tender, about 15 minutes; cool, peel, and cut beets in half.
2

Instruction 2

Simmer garlic cloves in medium saucepan of salted water until tender, 20 to 25 minutes. Drain, cool, and peel. Place garlic in shallow bowl; mash with back of fork until smooth. Melt butter in skillet over medium heat. Add anchovies and stir 1 minute. Add garlic, then whisk in olive oil. Reduce heat to medium-low. Simmer 5 minutes, whisking occasionally (sauce may separate). Season with salt and pepper; serve dip with vegetables.
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