Spicy Bagna Càuda with Herbs

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I’ve never wanted to dive into a pool of oil so badly after the first time I tried Bagna cauda. It was love at first sight, or should I say … bite. It’s not the most appealing looking dish in the world, unless you just happen to be a garlic snob, like I tend to be. The first time I had Bagna cauda was at a brewery in Flagstaff, AZ. Since then, every time I see it on a menu, I order it. This is my spicy, herby version on a classic Piedmont, Italy dish. Traditionally served with anchovies, I decided to skip that ingredient, and it’s not that I have anything against anchovies. I surprisingly enjoy them. I just wanted to remove some of that saltiness, and focus on the spiciness.

 

There are many, many version of Bagna cauda out there. It’s most commonly served like a fondue, where all four ingredients (garlic, anchovies, oil and butter) have been pulverized. You normally just smear it on toast and all is well. I’ve had Bagna cauda served both ways: in whole garlic form and pulverized. I tend to enjoy the whole garlic form way just a little bit better.

There’s just something about taking a whole garlic clove and smearing it on a piece of toast and indulging.

Prepare to smell like garlic for 3-4 months (not really, but hopefully you understand the exaggeration), but as long as everyone else around you is indulging, there should be no problem right?

At least steer clear of the gym for a few days. Go for a run or something. ;)

The recipe is simple…like beyond simple. It’s best served in the fall and winter months which is why I decided to share it with you guys now! All of the ingredients, less the herbs, red pepper flakes and bread and veggies, are thrown into a small cast iron skillet or small baking dish. You bake, covered, for about 2 hours or so. The result is creamy, aromatic garlic. Top with fresh herbs and red pepper flakes.

When I say “small cast iron skillet” I mean small. You know the kind you get at restaurant chains that are served with dip (ahem…queso and spinach dip?), yeah that kind of cast iron skillet. It’s not mandatory by any means, and a tiny baking dish will do just fine.

Beer Love:

I found this beer pairing quite difficult at first. I didn’t know which direction to head. Normally, I don’t love garlic with hoppier beers (there are exceptions to my rule, this pairing being one of them), which is why I steered clear of an IPA (or higher), but I thought a style of beer that had some hop character would compliment the spice nicely. Enter, pale ale. This ended up being one of my best pairings yet and I couldn’t have been happier with the result!

Here are some examples of pale ales I just love:

Great Northern Brewing’s Equinox Single-Hopped Pale Ale

Maine Beer Company’s Peeper Ale

Harpoon’s 100 Barrel Series 50 Citra Victorious

Upslope Brewing’s Belgian Style Pale Ale

Odyssey’s Ghost Drifter

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Spicy Bagna Càuda with Herbs

Yields 4-6

5 minPrep Time

2 hrCook Time

2 hr, 5 Total Time

Save Recipe

Ingredients

  • 1 fresno pepper, seeds and stem removed, finely minced
  • 25 whole cloves of garlic
  • 1/4 cup unsalted butter, melted
  • 1/2 cup extra virgin olive oil
  • 1 tablespoon fresh parsley, chopped finely
  • 1 tablespoon fresh basil, chopped finely
  • 1/2 teaspoon red pepper flakes
  • crusty bread or raw veggies (such as carrots, celery and zucchini), for serving

Instructions

  1. Preheat your oven to 275 degrees F. In a very small cast iron skillet or very small baking dish, add the pepper and garlic. Pour the butter and olive oil over top.
  2. Cover with foil and place in the oven for 1 1/2 - 2 hours or until the garlic is golden brown and soft.
  3. Garnish with fresh parsley, basil and red pepper flakes.
  4. Serve immediately with crusty bread and/or raw veggies.
  5. Enjoy!
http://www.cookingandbeer.com/2014/10/spicy-bagna-cauda-with-herbs/

 

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