Bagna Cauda, Baked Onions & Balsamic Eggplant

Posted on

Bagna Cauda

Image source: pinterest.com

The bagna cauda (hot bath, or sauce) can be found in all parts of Italy, and are usually based on a hot sauce made of olive oil, garlic, and anchovies. This version from Italy’s northernmost and westernmost region of Piedmont uses cream instead of olive oil. It is usually served as an appetizer in restaurants, although it does duty as a main course in many Italian homes.

Ingredients

  • 2 cups (500 ml) heavy cream
  • 4 Tbs (60 ml) butter
  • 8 anchovy fillets, rinsed and finely chopped
  • 1 tsp (5 ml) finely chopped garlic
  • Fresh vegetables of your choice, such as cucumbers, carrots, fennel, sweet bell peppers, celery, scallions, romaine lettuce, tomatoes, and mushrooms, cut into a size and shape suitable for dipping
  • Italian bread sticks or Italian bread

Steps

  • Simmer the cream over a low flame, uncovered, in a small saucepan for about 20 minutes, or until reduced to about half its original volume.
  • In a fondue pot, or other flame-proof enameled or earthenware casserole that fits over a candle warmer or electric hot tray, melt the butter over low heat.
  • Add the anchovies and the garlic and stir for about 1 minute.
  • Add the reduced cream and bring the sauce to a simmer, stirring occasionally.
  • Do not let the sauce boil. Serve immediately with the cold raw vegetables and the bread sticks or Italian bread for dipping.
  • If the butter and the cream separate at the table, recombine them using a wire whisk.
  • Serves 6 to 8 as an appetizer, 3 to 4 as a main dish.

Reproduced by permission of Worldwide Recipes.

Baked Onions

Image source: pinterest.com

This dish is a particular favorite of mine, especially when Vidalia onions are in season.

Ingredients

  • 4-6 sweet onions, such as Vidalia, Walla Walla, or Bermuda
  • 2-3 Tbs (30-45 ml) olive oil
  • 2-3 tsp (10-15 ml) caraway seeds
  • Salt and freshly ground pepper to taste

Steps

  • Peel the onions and, using the tip of a paring knife, cut a small depression in one end.
  • Fill the depression with olive oil.
  • Sprinkle with the caraway seeds and season with salt and pepper.
  • Bake in a preheated 350F (180C) oven for 1 hour, or cook in a microwave oven for 10 to 12 minutes.
  • Serves 4 to 6.

Reproduced by permission of Worldwide Recipes.

Balsamic Eggplant

Image source: pinterest.com

You might like to try this marinade with other vegetables, such as summer squash, bell peppers, thickly sliced onions, or mushrooms.

Ingredients

  • 1 large eggplant, cut into 1/4 inch (5 mm) slices
  • 1 cup (250 ml) balsamic vinegar
  • 1/2 cup olive oil
  • 1/2 cup (125 ml) sugar
  • 1 Tbs (15 ml) chopped parsley
  • 1 Tbs (15 ml) chopped chives
  • 1 clove garlic, finely chopped
  • Salt and freshly ground pepper to taste

Steps

  • Sprinkle the eggplant slices with salt and drain in a colander for 30 minutes.
  • Rinse and pat dry. Combine the remaining ingredients in a large non-reactive bowl and add the eggplant slices, tossing to coat well.
  • Marinate refrigerated for 4 hours or overnight.
  • Grill over moderate heat for 5 minutes on each side.
  • Serves 4 to 6.

Reproduced by permission of Worldwide Recipes.

Leave a Reply

Your email address will not be published. Required fields are marked *