{"id":1064,"date":"2025-03-18T19:50:11","date_gmt":"2025-03-18T11:50:11","guid":{"rendered":"https:\/\/artoz.xyz\/index.php\/2025\/03\/18\/bagna-cauda-recipe\/"},"modified":"2025-03-18T19:50:11","modified_gmt":"2025-03-18T11:50:11","slug":"bagna-cauda-recipe","status":"publish","type":"post","link":"https:\/\/artoz.xyz\/index.php\/2025\/03\/18\/bagna-cauda-recipe\/","title":{"rendered":"Bagna Cauda Recipe"},"content":{"rendered":"

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One of my favorite restaurants in Los Angeles serves the most delicious seasonal vegetables. They are always simply prepared but have so much flavor! Salty, buttery, garlicky, and with a hint of freshness and acidity. The day I discovered that their secret was bagna cauda, I never looked back.\u00a0\n<\/p>\n

Bagna cauda is an Italian condiment or dip made with butter, olive oil, garlic, anchovies, and fresh herbs that can be used on virtually anything. It can be tossed onto grilled or roasted veggies, used to make garlic bread, spread onto cooked proteins, and even added to a crudit\u00e9s platter as a dip.\u00a0\n<\/p>\n

There are many variations of bagna cauda that include other ingredients like red wine, heavy cream, lemon, and sometimes truffles. But this simple buttery, garlicky version is the recipe I enjoy most and make all year round as a pantry staple. Roasted broccolini, cauliflower, and romanesco are some of my favorite pairings, but corn, radishes, and zucchini fresh off the grill are delicious, too.\n<\/p>\n

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Simply Recipes \/ Mihaela Kozaric Sebrek<\/p>\n

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How to Make My Favorite Bagna Cauda <\/span> <\/h2>\n

To make about 1 1\/2 cups of bagna cauda, you\u2019ll need:\n<\/p>\n

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  • 2 sticks (8 ounces) unsalted butter<\/li>\n
  • 1\/2 cup extra-virgin olive oil\u00a0<\/li>\n
  • 2 (2-ounce) cans oil-packed anchovy fillets\u00a0<\/li>\n
  • 10 cloves garlic, minced\u00a0<\/li>\n
  • 2 tablespoons minced fresh parsley<\/li>\n
  • 2 teaspoons red wine vinegar\u00a0<\/li>\n
  • 1\/2 teaspoon crushed red pepper flakes, more to taste\u00a0<\/li>\n<\/ul>\n

    Heat the butter and olive oil in a small saucepan over medium heat. Once the butter is melted, add the anchovies and garlic. Cook, stirring often, until the anchovies start to dissolve and the garlic is softened, 5 to 6 minutes. Reduce the heat to low and cook until fragrant and the flavors have blended, about 2 minutes. Remove from the heat and stir in the parsley, vinegar, and red pepper flakes and serve.\u00a0\u00a0\n<\/p>\n

    Store leftovers in an airtight container in the refrigerator for up to 1 week. Warm up the bagna cauda in a saucepan over low heat before serving.\n<\/p>\n

    <\/p>\n

    Simply Recipes \/ Mihaela Kozaric Sebrek<\/p>\n

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    My Favorite Ways to Serve Bagna Cauda <\/span> <\/h2>\n

    This savory spread pairs well with just about anything you can dream up, but here are a few of my favorite ways to serve it. Just make sure to use a little less salt than usual on your vegetables and proteins if you are planning to add the bagna cauda\u2014it is a salty condiment.\n<\/p>\n

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    • Toss with roasted or grilled vegetables\u00a0<\/li>\n
    • Spoon over grilled or roast chicken\u00a0<\/li>\n
    • Spread on crusty bread and toast in the oven to make a delicious garlic bread\u00a0<\/li>\n
    • Add to hot roasted potatoes to soak up all of the delicious flavor<\/li>\n<\/ul>\n<\/div>\n

      #Bagna #Cauda #Recipe<\/p>\n","protected":false},"excerpt":{"rendered":"

      One of my favorite restaurants in Los Angeles serves the most delicious seasonal vegetables. They are always simply prepared but have so much flavor! Salty, buttery, garlicky, and with a hint of freshness and acidity. The day I discovered that their secret was bagna cauda, I never looked back.\u00a0 Bagna cauda is an Italian condiment […]<\/p>\n","protected":false},"author":1,"featured_media":1065,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[843,844,60],"class_list":["post-1064","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-dinner","tag-bagna","tag-cauda","tag-recipe"],"_links":{"self":[{"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/posts\/1064","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/comments?post=1064"}],"version-history":[{"count":0,"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/posts\/1064\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/media\/1065"}],"wp:attachment":[{"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/media?parent=1064"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/categories?post=1064"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/tags?post=1064"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}