Recipe Club Cooks... BAGNA CAUDA (Hot Italian Dip) | Holiday Special

Nonna Chang’s Brown Butter Bagna Cauda | The Recipe Club Holiday Special
FULL RECIPE BELOW!
On the latest episode of Recipe Club, Dave Chang and Chris Ying reunited with baker extraordinaire Bryan Ford for a holiday hors d'oeuvres showdown. Dave channeled an alleged familial favorite-bagna cauda-here's how it went for our competitors when they tried it themselves.
Watch the other episodes in the Holiday Hors d'oeuvres Series!
Bacon-Wrapped Kielbasa: • Recipe Club Cooks... B...
Stuffed Plantain Cups (Tostones Rellenos): • Recipe Club Cooks... S...
Hosts: Dave Chang and Chris Ying
Guest: Bryan Ford
Associate Producer: Sasha Ashall
Illustrator: Shideh Ghandeharizadeh
Subscribe to our channel for more Recipe Club videos: www.youtube.co...
Listen to the full Recipe Club Holiday Special: open.spotify.c...
Sign up for The Fixer, our weekly Recipe-Club-and-beyond newsletter:
majordomomedia...
Join the Recipe Club conversation, and share your own takes on the recipe:
/ recipeclubpodcast
/ recipeclub
Check out all the recipes from this and every Recipe Club: www.theringer....
NONNA CHANG’S BROWN BUTTER BAGNA CAUDA
Bagna Cauda:
2/3 C olive oil
1 stick unsalted butter
handful peeled garlic, trimmed
handful walnuts or almonds
1 can or 1 small jar of anchovies packed in oil
Black pepper and fish sauce to taste
squeeze of lemon juice
Assortment of Dipping Options:
baby carrots
radishes
green or napa cabbage
fennel
sugar snap peas
iceberg lettuce
endive
crusty bread
Savory Water:
1 Tbsp MSG
2 tsp salt
1 C warm water
1. Add the olive oil, butter, garlic, nuts, and anchovies to a pot and cook down over low heat, stirring to make sure the bottom doesn't burn. Or, if you have an Anyday, put everything in the bowl. Cover, vent, and cook in the microwave for 6-8 minutes.
2. Meanwhile, prep your vegetables and bread. Cut everything into big, bite-sized chunks.
3. Whichever cooking method you choose, the bagna cauda is going to look angry and smell extremely pungent as it cooks. Once the garlic is softened, the anchovies have broken down, the nuts are toasted but not burnt, and all the milk solids from the butter have begun to brown, transfer the sauce into a quart container and blitz with an immersion blender. Season with black pepper, fish sauce, and lemon juice to taste, then pour into a serving bowl (or move to a small microwaveable container that you’ll be able to reheat once you’re ready to serve.)
4. Make the savory water by combining the MSG, salt, and water, and mixing to dissolve. Pour into a spray bottle.
5. Arrange the veg nicely and spritz with savory water. Serve the bagna cauda with bread and veg.