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TRADITIONAL BAGNA CAUDA RECIPE | WILLIAMS SONOMA



Traditional Bagna Cauda Recipe | Williams Sonoma image

<p>Bagna Cauda (pronounced roughly &quot;banya cowda&quot;) is an Italian dish that translates to &lsquo;hot bath.&rsquo; In Piedmont, eating bagna cauda is a fall and winter ritual, commonly accompanied by a fresh, young Barbera wine. This &lsquo;hot bath&rsquo; dish is so-called because the mixture of garlic and anchovies is traditionally kept warm in a chafing dish or fondue pot.<br> <br> Bagna cauda sauce is served with small pieces of assorted vegetables for dipping and crusty bread to catch the drips. Among the possible vegetables are raw Jerusalem artichokes, cardoons, bell peppers, carrots, spinach, green onions or celery; cooked potatoes; roasted onions or beets; and blanched cauliflower or broccoli. Some cooks prefer to simmer the garlic first in a little milk to tame the flavor. The cloves are then mashed to a paste and mixed with the anchovies, olive oil and butter.</p>

Provided by WILLIAMS-SONOMA.COM

Total Time 20 minutes

Prep Time 15 minutes

Cook Time 5 minutes

Yield 8 servings

Number Of Ingredients 6

3/4 cup olive oil
8 to 10 garlic cloves, very finely chopped
12 anchovy fillets
4 Tbs. (1/2 stick) unsalted butter
About 8 cups trimmed, cut-up vegetables (see<br>&nbsp; note above)
Slices of coarse country bread for serving

Steps:

  • <h3><b>Step 1. Combine the Olive Oil, Garlic and Anchovies</b></h3> In a small saucepan over low heat, combine the olive oil, garlic and anchovies. &nbsp; <h3><b>Step 2. Cook the Anchovies</b></h3> Cook, mashing the anchovies with the back of a wooden spoon, until smooth, about 5 minutes. Remove from the heat and stir in the butter. &nbsp; <h3><b>Step 3. Serve</b></h3> Pour the mixture into a warmed chafing dish or fondue pot set over a warming candle or spirit lamp. Serve immediately with vegetables for dipping. Pass the bread slices at the table. Serves 6 to 8.

HOW TO MAKE CHICKEN ENCHILADAS | WILLIAMS SONOMA



How to Make Chicken Enchiladas | Williams Sonoma image

<p>Do you prefer flour or corn tortillas? That&rsquo;s the ultimate question when making these easy enchiladas. We tested this recipe with both types of tortilla and love them equally. Our recipe calls for 8-inch tortillas, but 6-inch will also work; just be prepared to have some extra filling to do with as you please. Any leftovers are perfect for making a quesadilla or another, smaller batch of enchiladas.<br> <br> <i>Looking for more easy meal ideas? Check out the <a href="https://www.williams-sonoma.com/recipe/menu/5-ingredient-recipes-open-kitchen/?cm_sp=recipebanner-_-default-_-5-ingredient-recipes">new collection of 5-ingredient recipes</a> from the Williams Sonoma Test Kitchen</i>.</p>

Provided by WILLIAMS-SONOMA.COM

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 2 to 4 servings

Number Of Ingredients 8

3 cups (about 1 lb./500 g) cooked, shredded chicken
2 1/2 cups (10 oz./315 g) shredded Mexican blend cheese, packed, divided
3/4 cup (3 oz./90 g) crumbled cotija cheese, divided
1 3/4 cups (14 oz./440 g) store-bought salsa verde, divided
Kosher salt and black pepper
5 8-inch (20-cm) flour or corn tortillas
Cilantro, for garnish (optional)
Hot sauce, for serving (optional)

Steps:

  • Preheat the oven to 375&#176;F (190&#176;C).
  • In a large bowl, combine the shredded chicken with 1 1/2 cups (6 oz./185 g) of the shredded cheese, 1/2 cup (2 oz./60 g) of the cotija and 1 cup (8 oz./250 g) of the salsa verde. Season with a few generous grinds of black pepper.
  • Wrap the tortillas in a damp cloth or paper towel and microwave for 1 minute.
  • Spread 1/2 cup (4 oz./125 g) of the salsa verde on the bottom of a 9 by 12-inch (23 by 30-cm) ceramic baking dish. Working with 1 tortilla at a time, place about 3/4 cup (6 oz./185 g) of the chicken filling in each tortilla, then roll tightly and arrange seam-side up in the baking dish. (It's okay if the tortilla flaps do not stay down right away as they will be weighed down by the cheese and stay in place while baking.) Repeat with the remaining tortillas. Sprinkle the remaining cheese across the top of the enchiladas.
  • Transfer the enchiladas to the oven and bake until the cheese is melted and the filling is bubbling, 15 to 20 minutes.
  • Top with remaining 1/4 cup (2 oz./60 g) salsa verde and 1/4 cup (2 oz./60 g) cotija. Garnish with cilantro, if desired, and serve immediately. Serves 2 to 4.
  • Belle English, Williams Sonoma Test Kitchen Director

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TRADITIONAL BAGNA CAUDA RECIPE | WILLIAMS SONOMA
<p>Bagna Cauda (pronounced roughly &quot;banya cowda&quot;) is an Italian dish that translates to &lsquo;hot bath.&rsquo; In Piedmont, eating bagna cauda is a fall and winter ritual, commonly accompanied by a fresh, young Barbera wine. This &lsquo;hot bath&rsquo; dish is so-called because the mixture of garlic and anchovies is traditionally kept warm in a chafing dish or fondue pot.<br> <br> Bagna cauda sauce is served with small pieces of assorted vegetables for dipping and crusty bread to catch the drips. Among the possible vegetables are raw Jerusalem artichokes, cardoons, bell peppers, carrots, spinach, green onions or celery; cooked potatoes; roasted onions or beets; and blanched cauliflower or broccoli. Some cooks prefer to simmer the garlic first in a little milk to tame the flavor. The cloves are then mashed to a paste and mixed with the anchovies, olive oil and butter.</p>
From williams-sonoma.com
Reviews 4.5
Total Time 20 minutes
  • <h3><b>Step 1. Combine the Olive Oil, Garlic and Anchovies</b></h3> In a small saucepan over low heat, combine the olive oil, garlic and anchovies. &nbsp; <h3><b>Step 2. Cook the Anchovies</b></h3> Cook, mashing the anchovies with the back of a wooden spoon, until smooth, about 5 minutes. Remove from the heat and stir in the butter. &nbsp; <h3><b>Step 3. Serve</b></h3> Pour the mixture into a warmed chafing dish or fondue pot set over a warming candle or spirit lamp. Serve immediately with vegetables for dipping. Pass the bread slices at the table. Serves 6 to 8.
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