Leftover bagna cauda?

acpgee

It's not exactly diet food but we have leftover bagna cauda from a weekend dinner party. I've seen some recipes that make a steak sauce with leftovers with a squeeze of lemon. I am also inclined to use a little for sauteeing spinach or other leafy greens.

Any other ideas for leftover bagna cauda?

DX2JX2

I like the steak sauce idea since the bagna cauda is already so strong and pungent that it can be translated into a board sauce pretty easily. Maybe add some minced shallot, acid, fresh herbs of your choosing, and a hit of dijon mustard. Put it on a chopping board before carving meat or placing hot meat on it to rest and let it mingle with the meat juices.

You could also use it to dress pasta - convert it into something like puttanesca. Or salad - whisk in some egg yolks and treat it similar to an amped-up caesar dressing.

acpgee

Puttanesca is a good idea. I have some dry packed sun dried tomatoes lying around that need using up too.

The salad dressing idea is cool too but would need to be a warm vinaigrette because my bagna cauda contains butter. Might be a nice warm dressing for green beans and new potatoes or a nicoise.

acpgee

acpgee

Nicoise.

DX2JX2

That looks great. I can imagine the flavors were killer.

acpgee

The nicoise was pretty tasty.

There were still a couple more tablespoons left so I made the world's ugliest pasta sauce for tonight. Bagna cauda is purplish brown. Dry packed sun dried tomatoes almost black. Toasted pumpkin seeds dark green. Blitzed together in the food processor it looks awful, but tastes pretty good. Maybe with a sprinkle or parmesan and some halved cherry tomatoes it won't look too unappealing.

acpgee

Ugly but tasty puttanesca inspired sauce made from the last of the bagna cauda.