Jewish Recipes
Jewish Recipes

Home | Jewish Recipes Main Directory | Submit a Recipe | Kosher Dieting | What Blessing do I make over foods? | About Us
Kosher Grocery Store | Kitchenware | Judaica | Jewish Cookbooks | Food and Health | Search Recipes

Jewish Recipes

Jewish Recipes
Kosher Recipes
  Cooking Terms
  Jewish Cookbooks
Jewish Foods
Kosher Spices
Ingredients
Dairy
Meat
  Parve
  Baba Ganoush
  Bagels
Blintz
Challah
  Charoset
  Cholent
  Etrog
  Farfel
  Falafel
Fish
  Gefilte Fish
  Hamantaschen
  Hummus
  Jewish Holidays
  Knish
  Kosher Recipes
  Kosher Wines
  Kugel
  Latkes
  Lox (salmon)
  Matzah
  Pita
  Spices and Ingredients
  Sufganiya
  Tzimmes

Jewish Cooking

  Judaica
Kitchenware
Kosher Symbols
What is Kosher ?
What is a hechsher?

Page Options

Send

Jewish Recipes: Copyright - Disclaimer

Add us to your favorites

|

Jewish Recipes --> Recipes --> Kosher Recipes --> Kosher Italian Recipes

Bagna Cauda
Yield: 2 cups
Recipe Ingredients:
  • 1 1/2 cups olive oil
  • 6 cloves garlic, finely chopped
  • 1/2 cup (1 stick) melted butter
  • 10 anchovies, drained and finely chopped
  • Salt, optional
1. Heat 1/4 cup olive oil in 1-quart saucepan over medium heat. Add garlic and cook, stirring, until slightly, softened but not browned, about 2 minutes.

2. Remove from heat and add remaining 1- 1/4 cups olive oil, butter, and anchovies.

3. Return pan to medium heat and stir to mix thoroughly. Taste and add salt if needed (anchovies are salty).

4. Remove from heat and serve. (Sauce may be made ahead, refrigerated in covered jar and reheated brefore serving.).

"Bagna Cauda, which means hot bath, is a classic sauce from Piedmont, Italy. It is usually kept hot in a pot over a flame, but it can be presented at the table in a serving dish or in individual small bowls without the flame. Raw vegetables cut into bite-size pieces are speared on a long prong like fork and held in the hot sauce for a few seconds. In Italy, the most common vegetables eaten with Bagna Cauda are fennel, cauliflower, cabbage and sweet peppers, but any vegetable that is good to eat raw will work fine."

 

Italy -- Sauces

Cooking Term:  Bagna cuda, is a warm dip typical of Piedmont, Italy.

The simple dish is made with garlic, anchovies, walnut oil (often replaced by olive oil), butter, and cream. The dish is eaten by dipping raw, boiled or roasted vegetables: especially celery, cauliflower, artichokes, peppers and onions. It is traditionally eaten during the autumn and winter months and must be served hot, as the name suggests.

Originally, in Piedmont, the Bagna cuda was placed in a big pan (peila) in the center of the table for communal sharing. Now, it is usually served in individual pots (fojt - traditionally made of terra cotta.

Bagna cuda, (from the Piedmontese "hot sauce", bagna cada, etymologically related to Italian bagno, meaning "bath")

 

 
 

Sept 2005 - 2013 - Kosher Recipes - Kosher Cooking - Jewish Cooking - Jewish Recipes - Jewish Foods