Italian New Year's - Bagna Cauda
Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 19 ingredients
- Cut
- Water
- -- hearts
- 1 small red sweet pepper
- 1/2 medium zucchini -- or yellow squash
- 1 small yellow sweet pepper
- ***assorted vegetables***
- 1/2 cup garlic cloves -- sliced
- 12 small celery stalks -- leafy, from celery
- 2 anchovy fillets -- quartered
- 1 teaspoon butter
- 1 cup broccoli rabe - 3" pieces
- 3/4 cup olive oil
- Chocolate
- 12 small romaine leaves
- 1 large carrot - peeled
- 1 small beet
- ***dipping sauce***
- OR 1 cup broccoli florets
Possible health benefits
General information, not medical advice.
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Carrot
High in vitamin A · 835 µg per 100 g, 104% of the reference intake per 100 g
- Vitamin A contributes to normal iron metabolism.
- Vitamin A contributes to the maintenance of normal mucous membranes.
- Vitamin A contributes to the maintenance of normal skin.
3 more authorised claims
- Vitamin A contributes to the maintenance of normal vision.
- Vitamin A contributes to the normal function of the immune system.
- Vitamin A has a role in the process of cell specialisation.
Vitamin A is a fat-soluble vitamin that is naturally present in many foods. Vitamin A is important for normal vision, the immune system, reproduction, and growth and development. NIH fact sheet
Source of vitamin K · 13 µg per 100 g, 18% of the reference intake per 100 g
- Vitamin K contributes to normal blood clotting.
- Vitamin K contributes to the maintenance of normal bones.
Vitamin K is a nutrient that the body needs to stay healthy. It’s important for blood clotting and healthy bones and also has other functions in the body. NIH fact sheet
Source of potassium · 320 mg per 100 g, 16% of the reference intake per 100 g
- Potassium contributes to normal functioning of the nervous system.
- Potassium contributes to normal muscle function.
- Potassium contributes to the maintenance of normal blood pressure.
Potassium is a mineral found in many foods. Your body needs potassium for almost everything it does, including proper kidney and heart function, muscle contraction, and nerve transmission. NIH fact sheet
Nutrients per 100 g of “Carrots, raw”, USDA FoodData Central.
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Beet
High in folate · 109 µg per 100 g, 55% of the reference intake per 100 g
- Folate contributes to maternal tissue growth during pregnancy.
- Folate contributes to normal amino acid synthesis.
- Folate contributes to normal blood formation.
5 more authorised claims
- Folate contributes to normal homocysteine metabolism.
- Folate contributes to normal psychological function.
- Folate contributes to the normal function of the immune system.
- Folate contributes to the reduction of tiredness and fatigue.
- Folate has a role in the process of cell division.
Folate is a B-vitamin that is naturally present in many foods. Your body needs folate to make DNA and other genetic material. NIH fact sheet
Source of potassium · 325 mg per 100 g, 16% of the reference intake per 100 g
- Potassium contributes to normal functioning of the nervous system.
- Potassium contributes to normal muscle function.
- Potassium contributes to the maintenance of normal blood pressure.
Potassium is a mineral found in many foods. Your body needs potassium for almost everything it does, including proper kidney and heart function, muscle contraction, and nerve transmission. NIH fact sheet
Source of manganese · 0.3 mg per 100 g, 16% of the reference intake per 100 g
- Manganese contributes to normal energy-yielding metabolism.
- Manganese contributes to the maintenance of normal bones.
- Manganese contributes to the normal formation of connective tissue.
1 more authorised claims
- Manganese contributes to the protection of cells from oxidative stress.
Manganese is a mineral that your body needs to stay healthy. Your body uses manganese to make energy and protect your cells from damage. NIH fact sheet
Source of protein · 1.6 g per 100 g, 15% of the energy from protein
- Protein contributes to a growth in muscle mass.
- Protein contributes to the maintenance of muscle mass.
- Protein contributes to the maintenance of normal bones.
Nutrients per 100 g of “Beets, raw”, USDA FoodData Central.
Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).
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.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- 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
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- "A warm sauce of garlic, anchovies and olive oil - known as bagna cauda, meaning 'hot bath' in Italian - serves as a dip for an assortment of raw and cooked vegetables which can vary according to whatever catches your eye at the vegetable market." Several hours before serving, prepare Assorted Vegetables: In 2-quart saucepan, cook beet in water to cover until tender - about 20 minutes.
- Drain, cool, peel; cut in half and slice. In 1-quart saucepan, heat 1 inch water to boiling and ad broccoli; blanch, drain, rinse in cold water; drain again. Slice carrot and yellow squash crosswise on an angle. Cut red and yellow peppers into large triangles. Wrap and refrigerate vegetables until ready to serve.
- One hour before serving prepare Dipping Sauce. In 1-quart saucepan heat 2 inches water to boiling. Add garlic and cook 15 seconds. Drain; set aside.
- In medium-size skillet heat oil over medium heat; stir in garlic. Cook 1 minute. Reduce heat to very low and simmer 35-45 minutes or until garlic softens and begins to break down. Add anchovies to garlic oil and cook 10 minutes; stir in butter. Transfer Dipping Sauce to a ceramic butter warmer or small candle-powered (chocolate) fondue pot. Place dipping sauce in center of doily-lined large serving plate and surround with Assorted Vegetables. Country Living January 1998, page 99.
Plating
Cookware for this recipe
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Frying pan
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Saucepan
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Chef's knife
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Cutting board
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Vegetable peeler
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Wooden spoon
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Colander