Bagna Caudi (On Ziti with Carrots)
No ratings yet
Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 10 ingredients
- 1 teaspoon Dijon mustard
- Par-boiled
- 1/4 cups Olive oil
- 4 ounces Anchovies, chopped
- 15 Cloves garlic, chopped fine
- 1/4 cups Butter
- 1/4 cups Matchstick-sliced carrots,
- 2 tablespoons Roast Garlic mashed
- 1 quart Heavy cream
- 1/2 pounds Ziti, cooked
Contains
FishMilkMustard
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
-
Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
- The Sauce: Saute the chopped garlic in butter and oil until lightly browned. Add the chopped anchovies. Cook until the anchovies are dissolved. Add the cream, mustard and roast garlic. Reduce by one-fourth. Final assembly: Heat the sauce, then add the cooked ziti and carrots. Toss until thoroughly coated and serve immediately.
- From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
Plating
Cookware for this recipe
-
Frying pan
-
Chef's knife
-
Cutting board