Bagna Cauda

Bagna Cauda Recipe
Monica Buck
Steak, chicken, and shrimp all work well with this sauce; use them in any combination. Serve as a quick after-work meal, or as an hors d'oeuvre at your next party. Notes: If you don't have the right-size fondue pot, use another heavy small pan that will sit stably over the heat source. Prep and Cook Time: about 45 minutes.

Yield:

Makes 4 whole-meal servings

Recipe from

Nutritional Information

Calories 543
Caloriesfromfat 48 %
Protein 32 g
Fat 29 g
Satfat 8.3 g
Carbohydrate 38 g
Fiber 3.8 g
Sodium 616 mg
Cholesterol 88 mg

Ingredients

About 1 pound cooked tender beef steak such as top sirloin; cooked boned, skinned chicken breast; and/or cooked, peeled, and deveined shrimp (31 to 40 per lb.)
6 cups bite-size pieces zucchini, mushrooms, red bell peppers, fresh fennel, and/or drained canned artichoke hearts (choose 3 or 4)
1 baguette (8 oz.), thinly sliced
1/2 cup butter
1 cup olive oil
1/4 cup minced garlic
1 can (2 oz.) anchovies, drained and finely chopped

Preparation

1. Cut steak and chicken across the grain into strips about 1/4 inch thick and about 3 inches long. Arrange meat on a platter.

2. Place vegetables and bread in baskets or dishes.

3. In a 1- to 1 1/2-quart pan or metal fondue pot over medium heat, melt butter. Add oil, garlic, and anchovies; stir until mixture bubbles. Set pan over a candle or a medium-low alcohol or cannedheat flame. Watch mixture and stir often so garlic doesn't burn; adjust heat as needed.

4. Use forks or long skewers to spear chicken, beef, shrimp, or vegetables, and swirl through butter mixture to coat; leave in longer to heat slightly, if desired. Transfer food to individual plates or a slice of baguette to eat. Stir butter mixture occasionally with food on fork.

Note:

Linda Lau Anusasananan,

January 2006
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