53 bagna Recipes

butter, garlic, minced, anchovy fillets, drained, heavy cream

olive oil, unsalted butter, room temperature, anchovy fillets, garlic cloves, chopped, assorted fresh vegetables, cut into bite-size pieces, crusty italian or french bread , cutinto 2-inch sections

whipping cream, butter, flat anchovy fillets, minced, garlic cloves, minced

sun-dried tomato halves, olive oil, divided, chopped red bell pepper, minced fresh onion, garlic cloves, minced, canned anchovy fillets, finely chopped (about 1 tsp), capers, finely chopped, fat-free , less-sodium chicken broth, dijon mustard, salt, chopped green onions, white wine vinegar

cooked tender beef steak such as top sirloin ; cooked boned, skinned chicken breast; and/or cooked, peeled, and deveined shrimp (31 to 40 per lb.), zucchini , mushrooms, red bell peppers, fresh fennel, and/or drained canned artichoke hearts (choose 3 or 4), baguette (8 oz.), thinly sliced, butter, olive oil, minced garlic, anchovies, drained and finely chopped

butter, olive oil, minced garlic, anchovies, drained and minced, assorted raw vegetables: red or white belgian endive leaves, fresh fennel slices, celery sticks, red or yellow bell pepper strips, or zucchini slices, baguette slices

olive oil, butter, garlic, minced, anchovy filets, mashed, salt, black pepper, freshly ground, day-old italian bread, cubed, artichokes, boiled and quartered, cauliflower florets, blanched, carrot sticks, asparagus spears, blanched, hard-boiled eggs, halved, red bell pepper strips

baby beets, trimmed, olive oil, divided, unsalted butter, softened, anchovies packed in olive oil, garlic cloves, peeled, salt, baby carrots, peeled and tops trimmed to about 3 in . long, baby fennel (or 1 bulb regular fennel), trimmed, cut lengthwise into slender wedges, asparagus, trimmed, tender young green beans, trimmed

prep time includes roll up time, extra-virgin olive oil, chopped garlic, very finely minced anchovies, unsalted butter, at room temperature, sea salt , preferably gray salt, very finely minced fresh italian (flat-leaf) parsley

baguette , sliced crosswise into 24 pieces, zucchini, red bell pepper, quartered, fresh lemon juice, salt, garlic cloves, minced, canned anchovy fillets, rinsed and minced, extravirgin olive oil, chopped fresh flat-leaf parsley

butter, olive oil, anchovy fillets, garlic cloves, peeled and chopped, whipping cream

garlic cloves, separated into cloves with the skin on, fine sea salt and black pepper, egg tagliatelle pasta noodles or 1 lb fettuccine pasta, head cauliflower, cored, olive oil, flat anchovy fillets (from two 2-oz. tins or 1 4-oz. jar), butter, heavy cream or 1 pint half-and-half, chopped flat leaf parsley

assorted vegetables (such as sugar snap peas, haricots verts, cauliflower florets, baby zucchini and pattypan squash, asparagus spears, and baby golden and scarlet beets), unpeeled large garlic cloves (about 4 oz), butter, anchovy fillets, oil drained, anchovies chopped, extra-virgin olive oil

olive oil, butter, garlic cloves, very thinly sliced, anchovies

evol, butter or evol, garlic smashed flat but left whole, anchovy fillets to your taste, red wine vinegar, aleppo pepper or red pepper flakes

extra virgin olive oil, chopped garlic, very finely minced anchovies, unsalted butter, at room temperature, sea salt , preferably gray salt, very finely minced fresh italian parsley (flat-leaf )

garlic clove, kosher salt, canned anchovy fillet, room-temperature butter, chopped flat-leaf parsley, chopped drained capers

peeled garlic cloves, extra virgin olive oil, butter, anchovies