Easy Bagna Càuda in the Microwave. Kostenlose Lieferung möglich Bei Gustini finden Sie exklusive Feinkost aus den Provinzen Italiens. Spezialitäten wie edle Salami und handgemachte Pasta. Great recipe for Easy Bagna Càuda in the Microwave.
Be careful not to overheat the milk and garlic or it will overflow!! Easy Bagna Càuda in the Microwave. In a large pan, heat up olive oil.
Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, easy bagna càuda in the microwave. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
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Kostenlose Lieferung möglich Bei Gustini finden Sie exklusive Feinkost aus den Provinzen Italiens. Spezialitäten wie edle Salami und handgemachte Pasta. Great recipe for Easy Bagna Càuda in the Microwave.
To begin with this particular recipe, we must prepare a few ingredients. You can cook easy bagna càuda in the microwave using 6 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Easy Bagna Càuda in the Microwave:
- Make ready 4 clove of Garlic.
- Prepare 1 of Milk.
- Prepare 2 tbsp of Extra virgin olive oil.
- Prepare 4 of Anchovies.
- Take 1/3 tsp of plus Salt.
- Take 1 dash of Black pepper.
Add chopped garlic and anchovies to the frying pan and sauté until brown. When you notice a strong garlicky aroma coming from your pan, add red chili flakes and oregano. Stir in garlic and cook until tender. Mix in anchovy filets and heavy cream.
Steps to make Easy Bagna Càuda in the Microwave:
- Put the garlic and just enough milk to cover it into a heatproof dish, wrap with plastic wrap, and heat in the microwave for at least one minute..
- When the garlic has softened, discard the milk, add the anchovies, and mash with a fork..
- Once mashed, add 1 tablespoon of olive oil. Microwave uncovered at 600 W for another minute..
- Being careful not to burn yourself, remove the container from the microwave and add the remaining olive oil (1 tablespoon), salt, and pepper..
Everything should begin to meld together. Bagna càuda comes from Piedmont in northwestern Italy, a landlocked region ringed by the Alps and famous for its mountain cheeses, buttery hazelnuts, and funky white truffles. You wouldn't expect anchovies to be one of the region's signature ingredients, given that there's no ocean in sight, and yet they are. Desalt the anchovies, wash them with red wine or water, then add them to the pan and stir gently with a wooden spoon until they dissolve completely. At the end of cooking, add a pat of butter if necessary to smoothen the consistency.
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