Bagna Cauda

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Are you pazzesco? You would NEVER use butter, this recipe is almost identical to my Nonna's! Only the finest Olive Oil is to be used. Good Heavens! She would have a fit if someone used butter! My kids love this stuff, it's a wonderful appetizer, kudos to the chef! I'm making it for Xmas Eve, and Nonna's Cioppino, family tradition in Southern California!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This seems to be the only correct recipe for Banga Calda on line. Hooray !

It could explain Banga Calda is an Italian version of Fondu.

You simmer the ready oil in a heated pot of some type and cook vegetables and meat, or fowl cubes or slices just as you would a Fondu Chinoise (which substitutes water/wine, water, with or stock w/oil to cook the items.

Chinoise is usually consumed at the end of the meal much like a soup broth...hence, less oil and more stock or wine mix.

Butter? Never. In an Itelian kitchen. Who in Italy even uses butter for anything? Try to find it in Italy. They think you're crazy for asking !

An Italian of 62 years in age....

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Gosh why are you putting chili flakes and using olive oil instead of butter?.....you are trying to mess up a basic Italian New Year's treat. All you need is butter, tuna, as much garlic as you can stand with cabbage, Italian bread or celery to dip in it.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Kathy
Cut up bite size steak and cabbage cook in bagna cauda and eat with sour dough french bread . I eat this every new years day.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

My grandfather is rolling over in his grave. It's not bagna cauda without the anchovies.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This is very close to what I grew up with. If you like Bagna Cauda then also try Emeril's from his Real and Rustic Italian show. That is just like what my Italian Aunts always made. Yummy!
Thanks for a great show & great ideas.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

OK, confession: have not tried this recipie. Why? Says anchovies are, gasp, optional. No way this side of Piedmont. If you use this recipie, please try it with anchovies - good anchovies - the salt packed tin like Agostino Recca. Use the small oil packed tins and disappointment is guaranteed. It only took me 25 years to learn this. Sure, any item you can't hack can *almost always* be deleted from a recipe but can't recommend its recommendation here.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This is such an easy and quick recipe, especially if you use already prepared vegetables. However I suggest using half butter and half olive oil, for richer flavor.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Good basic recipe for bagna cauda. Served over grilled fish. Bagna cauda is an Italian dish, not South Dakotan, sorry Nancy.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This was really great with poached shrimp, and also I dipped blanched veggies. Really nice party food. p.s. Bagna cauda is Italian for "hot bath" and the recipe originated in the Piedmont region of Italy. This recipe is authentic. Nancy you must be thinking of something else!