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Bagna Cauda – Served with Roasted Beets, Grilled Asparagus and Grilled Lamb Chops

8 August 2021

Wait, where has this sauce been all my life!? It’s absolutely ridiculous, it truly is finger licking good. What is it you say? It’s a mix of butter, olive oil, loads of garlic and anchovies. Slowly cooked together for ± 15 minutes so all the flavours infused. So. Damn. Good.

It’s one of those recipes that’s been on my list to make for a while already, but somehow I didn’t get around to it. Yesterday I woke up thinking: Bagna Cauda, let’s do it! So I thought up a meal around just this sauce, that happens sometimes ;-). I served it with roasted beets, grilled asparagus and grilled lamb chops.

It’s an Italian sauce and actually means ‘Hot Dip’. It’s usually served hot, like a fondue, in which you dip raw vegetables and crusty bread. I used it more as a dressing.

Bagna Cauda - Served with Roasted Beets, Grilled Asparagus and Grilled Lamb Chops

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Dinner, lunch, sides Italian
By Saffron Serves: 2-4
Prep Time: 10 minutes Cooking Time: 30 minutes Total Time: 40 minutes

Ingredients

  • The Bagna Cauda
  • 3/4 cup olive oil
  • 85 g butter, room temperature
  • 8-10 garlic cloves
  • A whole small jar of anchovies (± 15 filets)
  • The rest of the dish
  • 4 Store bought ready roasted & peeled beets
  • 200 - 300 g green asparagus (courgette would work great as well!), halved lengthwise (optional)
  • Lamb chops (enough for the amount of people you're cooking for)

Instructions

The Bagna Cauda

1

Blend all the ingredients in a food processor and slowly heat it in a heavy based sauce pan.

2

Simmer on very low heat for ± 15 minutes, don’t let it cook too hard or burn.

3

Serve straight away. Traditionally it's served with fresh crusty bread and raw veggies to dip, but I also love it drizzled over grilled veggies, meats or fish!

4

Tip: it will keep for a bout 2 weeks in an air tight jar kept in the fridge.

The rest of the dish

5

While a grill pan is heating brush some oil on the lamb chops and season with pepper and salt.

6

Add the chops to the hot grill pan and let them sizzle, don't move them yet, they will stick to the pan. Grill on high heat fro ± 3 minutes.

7

Flip them over, they should come loose from the pan easily.

8

Grill for a further 3 minutes until nice and charred (cook a bit longer if you'd like them less rosé).

9

While the lamb chops are grilling on the 2nd side add the asparagus along the side of the pan, brushing with a bit of olive oil.

10

When lamb chops are done remove from the pan and wrap in aluminium foil. Let rest for 5-10 minutes).

11

Continue to grill the asparagus until they've got a nice char on them.

To serve

12

Meanwhile slice the beets into 1 cm thick slices and divide over a large plate or platter.

13

Divide the green asparagus over the beets and drizzle the bagna cauda over the top.

14

Serve with the grilled lamb chops. Enjoy!

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1 Comment

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    Spaghetti a la Bagna Cauda with Sautéed Mushrooms, Garlic Prawns – A Pinch of Saffron
    8 August 2021 at 13:29

    […] still had some bagna cauda left in the fridge from last week (bagna cauda is an anchovies, garlic and olive oil sauce), it had […]

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