Bagna Cauda (Warm Anchovy and Garlic Dip)
By Joe
Source: Serious Eats — Daniel Gritzer, Bagna Càuda (Northern Italian Anchovy-Garlic Dip).
A bagna càuda (northern italian anchovy-garlic dip) recipe for 6 servings, written from a single tested source, with times and temperatures kept as the source set them.
Always check the labels of the products you use.
Method
- 1
Soften the garlic. Trim the garlic; if you like, halve the cloves and lift out the germ. Slice it. Put it in a small pan with the milk or water, bring to a gentle bubble, and cook until the garlic is soft, about 10 minutes.
- 2
Cook in oil. Drain the garlic well, wipe out the pan, return the cloves and cover them with olive oil. Cook over a very low heat until they mash easily with a wooden spoon, about 10 minutes.
- 3
Melt in the anchovies. Tip in the anchovies and cook, stirring and crushing, until they have dissolved into the oil and you have a thick purée. For a smoother sauce, blitz it briefly with a stick blender. Offer it while it is still hot, with a plate of cut vegetables and roasted onion slices if you want them.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
EU nutrition claims
- Low sugars: 4.3 g sugars per 100 g (limit ≤ 5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 67 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 258 kcal |
| Protein | 6.9 g |
| Carbohydrate | 6.9 g |
| of which sugars | 2.9 g |
| of which free sugars | 0 g |
| Fat | 23 g |
| of which saturates | 3.9 g |
| Fibre | 0.5 g |
| Salt | 1.58 g |
Protein per 100 kcal
2.7 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
